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.