| This recipe is liked by 2 person(s). |
Mushroom Cream Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Jean Porrett
| 3 cups | fresh mushrooms |
| ¼ cup | chopped onion |
| ¼ cup | chopped celery |
| 1 Tbsp | butter |
| 3 Tbsp | flour |
| ¼ tsp | thyme |
| ¼ t | garlic powder |
| ½ tsp | oregano |
| ¼ tsp | salt |
| 1/8 tsp | pepper |
| 1 ½ cup | chicken broth |
| 1 ½ cup | skim milk |
Directions:
In saucepan, melt butter and add ¼ cup chicken broth.
Add mushrooms, onion and celery and cook until tender.
Stir in four, spices, salt and pepper.
Cook 1 minute or until smooth and bubbly, stirring constantly.
Gradually add chicken broth and skim milk
Cook until slightly thickened, stirring constantly.
Do not boil.
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