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Fresh Mushroom Soup
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3 tablespoons butter or olive oil
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.
Recipe created 1995-01-01.