Creamy Mushroom Soup
An excellent recipe for cream of mushroom soup, definitely a keeper!
1 pound fresh mushrooms, sliced
1/4 cup chopped onion
6 tablespoons butter
2 tablespoons all-purpose flour
1 large bay leaf
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 (10.75-ounce) can condensed beef broth
3 cups milk
- Sauté mushrooms and onions in butter until lightly browned. Remove mushrooms and set aside.
- Stir flour and seasonings into butter and onions and cook 1 to 2 minutes.
- Gradually add beef broth and milk. Cook over low heat for 10 minutes, stirring occasionally, do not boil.
- Remove bay leaf.
- Return mushrooms to soup base and heat to simmering. Serve.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.