Creamed Mushroom Soup

Submitted by Darlene Summers

"Great creamy mushroom soup. Serve with saltine crackers. Add a little crunch to the meal with celery sticks spread with cream cheese."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 teaspoons instant chicken bouillon (or 3 cubes)
• 4 cups water, boiling
• 3⁄4 lb fresh mushrooms, chopped
• 2 tablespoons butter
• 3 tablespoons flour
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon cayenne pepper
• 1 cup whipping cream
• 1⁄3 cup sherry wine or 1/3 cup cooking sherry

directions

1. Dissolve the bouillon in the boiling water and set to the side.
2. Melt butter in saucepan.
3. Combine flour, mustard and pepper.
4. Stir into melted butter; cook till smooth and creamy.
5. Stir in mushrooms and bouillon slowly.
6. Cook on very low heat for about 35 to 40 minutes.
7. Slowly heat cream in a small pan, but do not boil.
8. Add cream and sherry to soup and stir till well blended.

Reviews

[ltdsaloon16r]

Great tasting mushroom soup, the addition of the cayenne and dry mustard gives it a nice little zing. It had the right amount of thickness that my family love and hit the spot on a chilly winter evening, served with crusty rolls. Thanks for sharing.