This is from a good while ago (last semester, when I wanted to find some kind of a use for the half and half we still had from a previous cooking endeavor). It was also back when I thought it was super cold here, and there are few things more awesome than hot soup on a cold night. :] This New Jersey weather has treated me very well though. I can’t complain at all. :O
Cream of Mushroom
Ingredients:
-1/4 cup chopped onions
-2 tbsp butter
-3 cups fresh mushrooms, sliced
-6 tbsp all-purpose flour
-2 (14.5 oz) cans chicken broth
-1 can corn
-1 cup half and half
-1/2 tsp salt
-1/8 tsp pepper
Instructions:
1) In a large saucepan, sauté onions in butter until tender. Add mushrooms and sauté until tender.
2) Combine flour and broth until smooth. Stir in mushroom mixture.
3) Bring to a boil. Cook and stir for 2 minutes until thickened. Stir in half and half, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.
The original recipe didn’t call for corn, but I wanted to add a little more sustenance to it (that and I happen to have a ton of canned corn).
