Cream of Mushroom Soup

By Thom7747

If you like a lighter soup as your cream of mushroom staple, substitute milk for cream here.

Ingredients

• 1 pound mushrooms, wiped clean, chopped
• 4 tablespoons butter
• 1 clove minced garlic
• 6 chopped scallions
• 4 tablespoons all-purpose flour
• 4 cups hot chicken broth
• 1 cup heavy cream
• 6 white mushroom caps, sliced
• chopped chives

Details

Servings 4

Preparation

Step 1

In a large saucepan over medium heat...
1. Sauté the mushrooms in the butter with the garlic and scallions for 7 to 8 minutes, stirring continuously.
2. Stir in the flour.
3. Lower heat.
4. Remove the saucepan to let it cool down a bit.
5. Return to heat.
6. Stir in the hot broth, beating constantly.
7. Cook, stirring, until bubbly, 1 to 2 minutes.

Stir in the cream, and add salt and pepper to taste, then sliced mushrooms.

To serve:  Ladle into soup bowls and garnish with chives.

Leftovers make a great beginning for other soups and can be used as sauce to enhance pan gravies.

Keeps well for several days.