Cream of Mushroom Soup

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Serve with your favorite green salad and fresh rolls.

Recipe tags: chicken base, easy difficulty, main, stew

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

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.

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