"If the Amish
make it, you'll find it at Amish Pleasures."
Cream of Mushroom Soup
| Melt the
butter in a heavy 2-quart saucepan. Blend in the flour, salt, and
pepper, stirring until well mixed. Remove from the heat and add the
chicken broth and the milk. In a separate pan melt the butter and sauté
the chopped mushrooms. Season with the onion salt. Add to the milk
mixture. Simmer approx. 10 minutes on low heat until all flavors are
blended, stirring constantly. Serve piping hot with a slice of fresh
mushroom or minced parsley.
Makes 6 servings
2 T. all-purpose flour
1 t. salt
1/4 t. pepper
2 c. rich chicken broth
2 c. milk (1 cup each milk and cream may be substituted for extra rich
1˝ cups finely chopped mushrooms
2 T. butter
1/2 t. onion salt
minced parsley (optional)
sliced fresh mushrooms(optional)
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|Betty Groffs newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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