Cream Of Mushroom Soup

Cream of Mushroom Soup - Grant Wilson
6-8 servings//

24oz Fresh White Mushrooms, sliced or diced or a bit of each.
1 Medium Onion, diced fine
6 Garlic Cloves, diced fine or pressed
1 Stick Butter
6 Tbsp Flour
6 Cups Chicken Broth
3 Cups Light Cream
3/4 tsp Ground Nutmeg
4 Bayleaves
Salt & Pepper to taste

1. Melt Butter in a large pot on medium heat.
2. Once the Butter is melted, add Onions, Garlic, Bay Leaves, and Mushrooms.
3. Cook until Onions are wilted.
4. Tilt the pan so that the veggies are on one side and the liquid pools on the other side. Blend in the flour with the liquid.
5. When the flour and liquid have blended, put the pan back down and mix it all together.
6. Add Broth, increase heat to high and bring to a boil.
7. Once boiling, reduce heat to medium.
8. Add Cream and Nutmeg.
9. Salt and Pepper to taste.
10. Let simmer for 5 minutes.

Replace the Broth with Vegetable Broth.

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