Thursday, March 13, 2008

Cream of Mushroom Soup

  • 1 tsp beef bouillon granules
  • 1/4 C boiling water
  • 3 C sliced fresh mushrooms
  • 1/4 C chopped onion
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 C milk
  • 6 oz cream cheese, cubed

1. In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour.
2. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until melted and soup is heated through.

Robyn's notes: I used beef broth instead of the bouillon granules, it turned out fine. He liked this, it has strong flavor.

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