Cream of Mushroom Soup

Cream of Mushroom Soup

(6 servings)

6 tbsp butter
1 medium onion, finely chopped
1/2 lb fresh mushrooms, finely chopped
3 tbsp flour
3 cups beef stock
1 bay leaf
1/8 tsp freshly ground pepper
3/4 cup half-and-half cream

Melt butter in heavy pan. Add onions and stir over moderate heat until onions are transparent. Add mushrooms and cook, stirring, another 4 minutes.

Remove mixture from heat and blend in flour. Add stock slowly, stirring constantly. Add bay leaf and pepper.

Bring mixture to a boil, reduce heat and simmer 5 minutes. Remove the bay leaf and stir in cream. If desired, garnish with croutons just before serving.

Thank you for posting this recipe. I have been looking for a cream of mushroom soup recipe for a while. I cannot use the canned and fresh is always better :slight_smile: Thanks again for sharing this recipe!

Hi! You’re quite welcome. Hope you enjoy! :smiley:

MMMM I’ve never tried to make it myself but hubby has made a wild mushroom soup. I just love mushrooms, especially portobellos.

Thanks Aline, nice one