Title: Cream of Mushroom Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 1 | lb | Fresh mushrooms |
| 1/4 | c | Margarine/butter |
| 1/2 | c | Chopped onion |
| 1/8 | ts | Pepper |
| 2 | tb | Chicken flavor instant bouillon or 6 cubes |
| 3 | c | Water |
| 1/4 | c | Flour |
| 2 | c | Light cream/milk |
| 1/4 | ts | Ground nutmeg |
In large pan combine mushrooms, onion, water, nutmeg and
bouillon. Bring to boil; reduce heat and simmer 15 minutes or
until mushrooms are tender. Stir to break un mushrooms. In
blender, blend 1/3 mixture at a time, blend until smooth.
Return to saucepan. Set aside. In medium pan melt butter; stir
in flour and pepper until smooth. Stir in cream - cook and stir
until thickened. Add to broccoli mixture. Heat thoroughly. Do
not boil.