Creamy Mushroom Soup Recipe
Ingredients
| Butter/Margarine | 1 1/2 Tablespoon | |
| 1/4 pound mushrooms, coarsely chopped | ||
| 1 small onion, coarsely chopped | ||
| All purpose flour | 1 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Chicken | 1 | |
| Thyme leaves | 1/8 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a wide frying pan, melt butter over medium heat.
Add mushrooms and onion; cook, stirring, until onion is limp and juices evaporate.
Stir in flour and cook until bubbly; remove from heat.
Gradually stir in milk.
Add bouillon cube (breaking up with spoon) and thyme leaves.
Cook, stirring constantly, until thickened.
Whirl soup in a blender or food processor until smooth.
Add salt and pepper to taste.
Add mushrooms and onion; cook, stirring, until onion is limp and juices evaporate.
Stir in flour and cook until bubbly; remove from heat.
Gradually stir in milk.
Add bouillon cube (breaking up with spoon) and thyme leaves.
Cook, stirring constantly, until thickened.
Whirl soup in a blender or food processor until smooth.
Add salt and pepper to taste.
Chef
