Cream Of Mushroom Soup
Courtesy of Bob & Alice Bull
Ingredients
- 2 lbs sliced Mushrooms (place stems in seperate bowl)
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced potatoes
- 2 cups diced yellow onions keep seperate
- 1/2 cup butter
- 1/2 cup flour
- 10 cups fat free chicken or vegetable broth
- 2 cups heavy cream
- salt & pepper to taste
Directions
- In a sauce pan, add carrots, celery, potatoes, mushroom stems, & 3cups of stock.
- Bring to a boil, cook 4 minutes.
- Place the precooked veggies into your food processor to be used later.
- Place the butter & onions in an 8 qt. pot and saute until clear.
- Add the flour and boil for two minutes. Do not brown the flour.
- Add 1 cup of broth and let mixture absorb it before adding another 7 cups, one at a time.
- Puree the veggies in a food processor with the broth.
- Add the puree back into the broth. Cook for 10 minutes.
- Add the sliced Mushrooms and heavy cream, bring back to boil and then shut it off. The mushrooms will cook without further heat. Salt & Pepper to taste.
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