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Sunday, October 28, 2007

Mushroom Soup

Official Taste Tester said that this soup is good because you get a spoonful of mushrooms with every bite.

It is really good especially on a cold day. Make sure you saute your mushrooms until tender otherwise they'll be tough or chewy!

1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms (I used baby bellas and the white button ones)
6 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 cup half-and-half cream (I used half and half)
1/2 teaspoon salt
1/8 teaspoon pepper

In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

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