Serve with your favorite green salad and fresh rolls.
Cream of Mushroom Soup
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Prep:
25 min. -
Cook:
50 min. -
Serves:
6
Recipes
Recipe tags: chicken base, easy difficulty, main, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | butter |
| 1 pkg | (16-ounce) button mushrooms, rinsed, stems trimmed and sliced |
| ½ cup | chopped yellow onion |
| 2 Tbsp | all-purpose flour |
| 1 tsp | dried tarragon leaves |
| ¼ tsp | ground nutmeg |
| ¼ tsp | garlic powder |
| ½ tsp | ground white pepper |
| 2 tsp | Better Than Bouillon® Organic Mushroom Base |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 4 cups | water |
| 2 cups | heavy cream |
Directions
-
1
In a soup pot, melt butter over medium-high heat. Add mushrooms and onion, cook and stir, until liquid evaporates, about 15-20 minutes.
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2
Add flour, dry seasonings, Mushroom and Chicken Bases, stir until well combined.
-
3
Add water, bring to boil, reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally.
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4
Remove soup from heat and puree soup with a hand held immersion or an electric blender. If using an electric blender process in batches, cover blender container and blend until smooth.
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5
Pour blended soup into soup pot, heat over medium-low heat. Slowly stir in cream. Cook and stir, until done, about 5-8 minutes.