Cream of Mushroom Soup
After tasting this homemade mushroom soup, you'll never want the canned stuff again.
- 2 1/2 cups fresh mushrooms of your choice, sliced
- 1/4 cup onion, diced
- 1/4 cup white wine
- 4 tablespoons butter
- 5 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- In a pot, melt butter and add onions and mushrooms. Mix occasionally and cook under softened.
- Add flour and stir to coat the mixture. Add white wine and broth and bring to a boil. Once thickened, reduce the heat and stir in the heavy cream. Season with salt and pepper.
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