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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Cream of Mushroom Soup

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Cream of Mushroom Soup

Ingredients:
1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 14 1/2-oz. cans chicken or vegetable broth
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash dried thyme
1/4 cup cream sherry

Directions:
In a large saucepan, sauté onion in butter until tender. Add mushrooms and sauté until tender. Combine and mix flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (If you’re cooking for people who can’t have “chunks” of mushrooms in their soup, put the thickened mixture into a blender to puree and pour back into the saucepan.) Stir in the cream, salt, and pepper. Simmer uncovered for 15 minutes, stirring often. Yield: 4-6 servings.

This can be used for soup and salad/sandwich night, then added to rotisserie chicken with some peas and carrots for a one-pot meal on another night.

6 comments

1 suzietitus { 08.09.14 at 9:08 pm }

I started substituting cream and sour cream with plain greek yogurt!

2 Louise { 07.05.14 at 2:47 am }

I sub sour cream for alot of recipes… ( where milk etc. is needed) need to add extra liquid…water is fine…..a very rich base.
I keep sour cream in the refrig all the time

3 Lorraine { 06.19.14 at 4:01 pm }

The mushroom soup recipe looks good.
What can I substitute the 1 cup half-and-half cream with?
Lorraine

4 tg4mgoluv { 04.09.14 at 1:25 pm }

Yam, great recipes.

5 Jaime McLeod { 03.13.14 at 10:00 am }

Terri – I don’t see why not.

6 Terri { 03.12.14 at 11:14 am }

Can this recipe be made in the crockpot?

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