Cream of Mushroom Soup

25 Min.
60 Min.
6
Ingredients
¼
cup butter
¼ cup butter
1
(16-ounce) package button mushrooms, rinsed, stems trimmed and sliced
1 (16-ounce) package button mushrooms, rinsed, stems trimmed and sliced
½
cup chopped yellow onion
½ cup chopped yellow onion
2
tablespoons all-purpose flour
2 tablespoons all-purpose flour
1
teaspoon dried tarragon leaves
1 teaspoon dried tarragon leaves
¼
teaspoon ground nutmeg
¼ teaspoon ground nutmeg
¼
teaspoon garlic powder
¼ teaspoon garlic powder
½
teaspoon ground white pepper
½ teaspoon ground white pepper
2
teaspoons Better Than Bouillon® Organic Mushroom Base
2 teaspoons Better Than Bouillon® Organic Mushroom Base
1
tablespoon Better Than Bouillon® Organic Roasted Chicken Base
1 tablespoon Better Than Bouillon® Organic Roasted Chicken Base
4
cups water
4 cups water
2
cups heavy cream
2 cups heavy cream
Directions
  1. In a soup pot, melt butter over medium-high heat. Add mushrooms and onion, cook and stir, until liquid evaporates, about 15-20 minutes.
  2. Add flour, dry seasonings, Mushroom and Chicken Bases, stir until well combined.
  3. Add water, bring to boil, reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally.
  4. Remove soup from heat and puree soup with a hand held immersion or an electric blender. If using an electric blender process in batches, cover blender container and blend until smooth.
  5. Pour blended soup into soup pot, heat over medium-low heat. Slowly stir in cream. Cook and stir, until done, about 5-8 minutes.
Serve with your favorite salad and fresh rolls.

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