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Food & Nutrition |
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| Eat Right. Be Active. Continue Learning. |
Recipe
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Cream of Mushroom Soup Serving Size : 6 1 pound mushroom, sliced 3 ounces onions, diced 5 ounces celery, diced 2 cloves fresh garlic, finely chopped 3 tablespoons butter, unsalted 4 tablespoons flour, all-purpose 1 cup heavy cream 1 1/2 teaspoons chicken bouillon 1/4 teaspoon white pepper 1 1/4 quarts water In a medium size stock pot, sauté garlic in whole butter. Add onions and celery, cook until soft. Add mushrooms, cook until soft. Add flour and mix well continue to cook for 5 minutes, stirring. Add water and chicken base and mix well. Bring to a boil. Simmer until thickened. Add heavy cream and white pepper. Bring back to a boil, mix with hand held mixer, blend ingredients for approximately 1 minute. Serve hot. |
