 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I got this recipe from a friend. I think it is a very good soup. I made this when I had to eat gluten free. I thickened it with a cornstarch/water mix as I had to substitute for can Cream of Mushroom soup. I used fresh mushrooms in this soup. The recipe says you can use 4 small cans of sliced mushroom if you do not have fresh on hand. Ingredients:
8 -10 ounces fresh mushrooms, sliced |
1 onion, chopped |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons flour |
4 cups milk |
3 bouillon cubes |
salt and pepper |
Directions:
1. Melt butter in a saucepan.
2. Add mushrooms and onion and cook until tender.
3. Add flour and stir well.
4. Slowly add milk, bouillon cube, salt and pepper.
5. Bring to a boil.
6. Boil and stir for 2 minutes.
7. Reduce heat and simmer 15 minutes.
|
|