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Make your own mushroom soup! You won’t be sorry.
Melt the butter in a skillet. Add the mushroom, onion, and garlic; cook till lightly browned. Stir in the flour. Stir in the broth. Bring to a boil, then reduce heat and simmer 15 minutes.
Process the soup in a blender (or use an immersion blender) and return to saucepan. Stir in the cream, thyme, hot pepper sauce, salt and pepper.
Serve for lunch, or freeze in portions and use where a recipe calls for cream of mushroom soup. Keep in mind that this soup is not condensed.
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