Fresh Mushroom Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Mushrooms · Soups

Fresh Mushroom Soup

From Dorothy McNett's Recipe Book at

3 tablespoons butter or olive oil
3 tablespoons flour
2-1/2 cups regular-strength chicken broth
1-1/4 cups milk
1/2 pound mushrooms, minced in food processor
3 tablespoons chopped parsley
juice of 1/2 lemon
2/3 cup milk or half and half
salt and freshly ground pepper
1/4 cup whipping cream, whipped, for garnish
toasted slivered almonds, for garnish (see note)

Microwave butter or oil in 3 quart casserole, uncovered, on High 30 to 45 seconds. Whisk in flour. Whisk in chicken broth, milk, mushrooms, parsley, and lemon juice. Microwave, uncovered, on High 7 to 8 minutes. Whisk in milk; heat 1 to 2 minutes. Taste and season with salt and pepper. Serve with a dollop of whipped cream and a sprinkling of almonds. Makes 4 servings.

Note: To toast the almonds, place 1/2 cup slivered almonds and 1/2 teaspoon butter in a small dish or measuring cup. Microwave, uncovered, on High 2 to 3 minutes.

Recipe created 1995-01-01.

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