Cream of Mushroom Soup

I love to have this on a cold day. I also use it in a lot of my casseroles. I find it is so much better when it is homemade!

• Ready In: 25 mins
• Serves: 2
• Yields: 3 cups

Ingredients

• 2  cups  sliced fresh mushrooms
•  water
• 4  bouillon cubes (I prefer beef)
• 2  cups milk
• 4  tablespoons butter, melted
• 4  tablespoons flour

Directions

1. Put sliced mushrooms in medium sized saucepan. Add enough water to just cover the tops.
2. Bring to boil; add bouillon and let dissolve.
3. In a small bowl, combine the melted butter with the flour.
4. Add milk to the mushrooms.
5. Bring to a boil.
6. Add the butter/flour mixture a little at a time, whisking in well each time. For a thinner soup, use less. For a thicker soup, use more.
7. Bring back to a boil.
8. Reduce heat and let simmer until it is as thick as you like!