Total Time
35mins
Prep 15 mins
Cook 20 mins

From Julie Backus' "Italian Cooking"

Ingredients Nutrition

Directions

  1. Saute mushrooms in 1/2 the butter, the salt, and pepper (10 minutes).
  2. Cover and cook over low heat (add hot broth if necessary).
  3. In another skillet, melt the butter.
  4. Add the flour.
  5. Add slowly the cold milk and salt until the liquid is thick.
  6. Puree mushrooms and combine with Bechamel sauce.
  7. Add broth to make four portions.
  8. Boil a few minutes.
  9. Add cheese and parsley.

Reviews

(1)
Most Helpful

I never knew that making cream of mushroom soup from home could be so easy and taste SO MUCH BETTER! Made and reviewed for FALL PAC 2009

*~*Elizabeth*~* October 06, 2009

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