Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Recipe Type | Soups |
| Main Ingredients | |
| Difficulty |
Description
So much tastier than the canned variety. I get lots of requests for this one from friends
Ingredients
| 1⁄4 | c | butter |
| 1⁄4 | c | flour |
| 2 | c | chicken broth |
| 1 | t | salt |
| 1⁄4 | t | pepper |
| 2 | bay leaves | |
| 2 | c | chopped celery |
| 1⁄4 | c | chopped onion |
| 5 | c | sliced mushrooms |
| 2⁄3 | c | milk or 1/2 and 1/2 |
Instructions
1. In a 2L saucepan melt butter, stir in flour until smooth. Add salt, pepper, bay leaves and borth and simmer uncovered for 15 minutes, stirring occaisionally.
2. Meanwhile, saute celery and onion until tender. Add musrooms and saute
3. Add to broth mixture and bring to a boil. Reduce heat, simmer uncovered for 15 minutes, stirring occaisionally. Add cream (I like using evaporated milk), heat through and discard bay leaves.
