Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom SoupServes 6


  • 1/4 cup butter
  • 1 16-ounce package button mushrooms, rinsed, stems trimmed and sliced
  • 1/2 cup chopped yellow onion (1 small onion)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried tarragon
  • 1/4teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 2 teaspoons Better Than Bouillon Organic Mushroom Base
  • 1 tablespoon Better Than Bouillon Organic Chicken Base
  • 4 cups water
  • 2 cups heavy cream
  • Salt and pepper to taste


  1. In soup pot, melt butter over medium-high heat.
  2. Add mushrooms and onion; cook and stir until liquid evaporates, about 15 to 20 minutes.
  3. Add flour, dry seasonings, mushroom and chicken bases; stir to combine.
  4. Add water and bring to boil. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
  5. Remove soup from heat and puree with a hand held immersion blender, or in batches in the blender.
  6. Return blended soup to medium-low heat and add cream. Cook and stir until soup is thoroughly heated, about 5 to 8 minutes. Season to taste with salt and pepper.

source: Family Featuers | Southeastern Mills

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