Cream of Mushroom Soup
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Ingredients:
1 stick butter 4-5 Portabella mushrooms Washed, sliced and cut into pieces 3-4 cups water or beef broth 1 teaspoon salt 1 cup milk 1 cup heavy cream 2-3 tablespoons flour 1/2 to 1 cup sour cream |
Directions: Place mushroom slices in large soup kettle. Fill with water just to cover mushrooms. Add butter and salt. Bring to boil, lower heat, cover and simmer 2 hours. Remove 1 cup of broth and cool. Add flour to broth, stir until smooth. Add to soup and boil until slightly thickened. Add milk and heavy cream. Heat thoroughly. Add sour cream, salt and pepper to taste. |
Recipe may be made using 2 cups milk, 2 cups half
and half, or 2 cups heavy cream instead of 1 cup milk
and 1 cup heavy cream. Adjust amount of flour mixture
to thicken depending on choice of above.
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