Cream of Mushroom Soup

  • Preparation Time
    Prep:
    25 min.
  • Cooking Time
    Cook:
    50 min.
  • Serves
    Serves:
    6

Serve with your favorite green salad and fresh rolls.

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.

  • 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.

  • 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.

  • 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.