- 30 mins
- 90 mins
Ingredients
- 1 pound mushrooms
- ½ cup butter or margarine
- 1 tsp. lemon juice
- 1 small onion, sliced
- 1/3 cup all-purpose flour
- 3 ½ cups water
- 3 chicken-flavor bouillon cubes or envelopes
- 1 tsp salt
- ¼ tsp pepper
- 1 cup heavy or whipping cream
Preparation
Step 1
1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly.
2. In 4 quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring.
3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems; cook until onion is tender.
4. Stir in flour until blended; cook 1 minute, stirring the mixture constantly.
5. Gradually stir in water and bouillon; cook stirring constantly, until mixture is thickened.
6. Into a blender container, ladle half of mixture; cover and at high speed, blend until smooth. Repeat with other half.
7. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.