Fresh Cream of Mushroom Soup

This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.

• Ready In: 20 mins
• Yields: 2 quarts

Ingredients

• 8  ounces fresh mushrooms, cleaned and chopped
• 6  tablespoons butter
• 2⁄3 cup flour
• 2  quarts  stock (chicken, beef or vegetable, canned or bouillon is OK)
• 1  cup half-and-half cream or 1  cup milk

Directions

1. Lighly saute mushrooms in butter.
2. Add flour and stir constantly for about 5 minutes.
3. Slowly add stock, stirring until all is incorporated.
4. Simmer about 10 minutes.
5. Add cream, stir and serve.