AuthorGeo FoodsCategorySoupIngredients
Preparation
In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Mix flour, salt, pepper and one can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil; cook and stir until thickened for about two minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally and serve.
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2 tbsp butter ½ cup sliced mushrooms ¼ cup chopped onion 6 tbsp all-purpose flour ½ tsp salt ⅛ tsp pepper 2 cans chicken broth 1 cup half-and-half creamDirections
1In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Mix flour, salt, pepper and one can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil; cook and stir until thickened for about two minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally and serve.
Ingredients
Directions
In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Mix flour, salt, pepper and one can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil; cook and stir until thickened for about two minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally and serve.