We like to serve this soup with croutons.
Ingredients
SERVINGS: 4 Entree Serving(s)
- 2 tablespoons butter
- ½ pound sliced fresh mushrooms
- ¼ cup chopped onion
- 6 tablespoons all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cans (14½ ounces each) chicken broth
- 1 cup half-and-half cream
Instructions
In a large saucepan, heat butter over medium-high heat; saut. mushrooms and onion until tender.
Mix flour, salt, pepper and one can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
