Prep 15 mins
Cook 0 mins
I got this recipe from a friend. I think it is a very good soup. I made this when I had to eat gluten free. I thickened it with a cornstarch/water mix as I had to substitute for can Cream of Mushroom soup. I used fresh mushrooms in this soup. The recipe says you can use 4 small cans of sliced mushroom if you do not have fresh on hand.
- 8 -10 ounces fresh mushrooms, sliced
- 1 onion, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 4 cups milk
- 3 bouillon cubes
- salt and pepper
- Melt butter in a saucepan.
- Add mushrooms and onion and cook until tender.
- Add flour and stir well.
- Slowly add milk, bouillon cube, salt and pepper.
- Bring to a boil.
- Boil and stir for 2 minutes.
- Reduce heat and simmer 15 minutes.
I couldn't believe how fast this soup was to put together and to taste so Delicous !!! The only different things I did was that I put in 16 oz of fresh sliced mushrooms (chopped a little bit) As well I wanted more soup so being there were more mushrooms I added about 2 cups of chicken stock and 1/2 Cup cream. It turned out real yummy. This is a keeper for my cookbook.
This was very good! Instead of regular milk I used 2 cans of non-fat evaporated milk plus about 1/2 c. water to get it to the consistency I wanted. Next time I might double the mushrooms to make it a little hardier, but it was excellent as it was.