Cream of Mushroom Soup

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Serves 6

Ingredients

• 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

Preparation

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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