First let me say THANK YOU for sticking with me through my absence. It has been a long time since I have felt like I had the time to get back into the kitchen. I truly believe that I needed that break . So THANK YOU ALL for all your prayers!
Now lets talk about this Homemade Cream of Mushroom Soup…. if you love mushrooms, you NEED to make this ASAP!! It is full in body, smooth, creamy as well as loaded with delicious mushrooms.
HOMEMADE CREAM OF MUSHROOM SOUP
1/2 Cup Butter
1/2 Cup White Onion, diced
16 oz. Fresh Mushrooms, sliced
1/2 Cup All Purpose Flour
1 Tablespoon Parsley
4 Cups Chicken Broth
1 Cup Heavy Cream
Salt & Pepper
Start by melting the butter, add in the mushrooms, onions and parsley. Cook on low until mushrooms & onions are tender.
Add in the flour, stirring to let the roux cook for 1 minute. Then pour in the chicken broth. Simmer over medium heat for 15 minutes.
Remove 1 1/2 Cups of soup, place into the blender and puree. Place back into the soup along with the heavy cream.
Stir in salt , pepper and more parsley to taste. Serve warm.
Perfect start to the Fall Season.
It’s Great to be back!!~ Lark
*You can store this in fridge for up to 1 week.
Print Friendly
