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Mushroom Soup
2 C mushrooms, sliced (fresh or canned)
4 TBS butter
1 small onion, chopped
1/4 C all-purpose flour
1 tsp. salt
1/4 tsp. white pepper
1-1/4 C water
1 can (10.75 oz.) condensed chicken broth
1 C half-and-half cream
1/4 tsp. fresh parsley, chopped
Slice enough mushrooms to make one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in two tablespoons butter in a large skillet over low heat until mushrooms are golden brown. Remove mushrooms from skillet with a slotted spoon; set aside. Cook and stir chopped mushrooms in same skillet with the onion and remaining butter. Cook until onion is tender. Stir in the flour, salt and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in the water and broth; heat to boiling, stirring constantly, for about one minute. Stir in the half-and-half and the sliced mushrooms. Heat until just hot; do not boil. Sprinkle with parsley. Serve.
Suggestion: For extra flavor and texture, add 1/2 cup yellow hominy to soup five minutes before serving, or until heated through (as pictured above).
*Mushroom Soup with hominy images (C)2016 Shenanchie O'Toole. Click on image to see larger size in a new window.
Similar Recipes:
Mushroom Broth with Brown Rice (Vegetarian)
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