Cream of Mmm!ushroom

One of my favorites from our Betty Crocker International Cookbook.  Fresh mushrooms are key here.  Just rinse them under water and pat dry.  DO NOT soak them. 

INGREDIENTS:

• 8 ounces FRESH mushrooms (not canned or dried)

• 4 tablespoons butter

• 1 medium diced onion

• 1/4 cup white all purpose flour

• 1 tsp salt

• 1/4 tsp white pepper

• 1 can condensed chicken broth (~10 oz)

• 1 soup can water

• 1 cup half & half (or cream if you want a real creamy soup)

INSTRUCTIONS: 

• Slice enough mushrooms to measure 1 cup. 

• Chop remaining mushrooms. 

• In 3 quart saucepan, sautee sliced mushrooms 2 Tbs of the butter until golden brown & remove from pan & set aside.

• Cook remaining chopped mushrooms and onion in remaining butter until onion is tender.

• Stir in flour, salt, and white pepper.

• Cook over low heat, stirring constantly, about 1 minute then remove from heat.

• Stir in chicken broth and water

• Heat to boiling stiring constantly - boil for about 1 minute.

• Stir in half& half & sliced mushrooms & heat (but not boil).

Makes about 5-6 servings of the best mushroom soup you ever flapped a lip over.