Cream of Mushroom Soup

3 cups fresh mushrooms, chopped
6 tbsp. butter
1 md. onion, finely chopped
3 tbsp. flour
3 cups beef stock
1 bay leaf
1/8 tsp. freshly ground pepper
3/4 cup Half and Half

Directions:

Melt the butter in a heavy pan. Add the onions and stir over moderate heat until onions are transparent. Add the mushrooms and cook, stirring, another 4 minutes. Remove the mixture from the heat and blend in the flour. Add the stock slowly, stirring constantly. Add the bay leaf and pepper. Bring the mixture to a boil, reduce heat and simmer 5 minutes. Remove the bay leaf and stir in the cream. Garnish with croutons just before serving.

User Reviews:

Ignore comments. Recipe has been corrected.

Submitted by Linda Perkins on November 01, 1998

Add 3 cups fresh chopped mushrooms to ingredients

Submitted by Linda Perkins on November 01, 1998

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