Cream of Mushroom Soup

Recipe by Donna Matthews
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sautee mushrooms and onions in butter in a large pot until soft.
  • Dissolve bouillon in water.
  • Optional: whisk egg yolks into bouillon water for a richer soup.
  • Add flour to sauteed vegetables in pot, stirring in well.
  • Slowly add bouillon water to pot, stirring constantly to avoid lumps.
  • Add parsley and rosemary.
  • Continue cooking over medium heat, stirring constantly, until soup is thickened.
  • Note: At this point, you can save the "soup starter" in the refrigerator for next day completion, or continue on.
  • To hot (or reheated) soup, add milk and cream.
  • If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!
  • Add salt, pepper, and nutmeg to taste.
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