Sunday, January 6, 2013

Cream of Mushroom Soup

Contributor: Debbie Fowler
2002 Cowley Cookbook

8 oz mushrooms
4 T margarine or butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 cup water
1 can (10 3/4 oz) condensed chicken broth
1 cup half and half
snipped parsley

Slice enough mushrooms to measure one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 T of the margarine in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon.

Cook and stir chopped mushrooms and onion in remaining margarine until onion is tender. Stir in flour, salt and white pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. boil and stir 1 minute. Stir in half and half and sliced mushrooms; heat just until hot (do not boil). Garnish each serving with parsley.

Yields 6 servings (about 3/4 cup each); 170 calories per serving. Good source of protein, riboflavin and niacin.

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