An excellent recipe for cream of mushroom soup, definitely a 'keeper' of a recipe!

Creamy Mushroom Soup

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 3/4-ounce) can condensed beef broth
3 cups milk

1. Sauté mushrooms and onions in butter until lightly browned. Remove mushrooms and set aside.
2. Stir flour and seasonings into butter and onions and cook 1 to 2 minutes.
3. Gradually add beef broth and milk. Cook over low heat for 10 minutes, stirring occasionally, do not boil.
4. Remove bay leaf.
5. Return mushrooms to soup base and heat to simmering. Serve.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.