Cream of Mushroom Soup

Canadian Soup

I made this for dinner to-night and then came across your request. KARMA.

Ingredients

  • 1/2 lb. fresh mushrooms (3/4 lb. is good)
  • 2 tbsp. fat
  • 2 cups water or chicken or beef stock
  • 1/4 cup carrots, diced
  • 1/4 cup celery, diced
  • 1/4 cup onion, chopped
  • 1 tbstp. parsley, chopped
  • 1/2 tsp. salt
  • 1/16 tsp. pepper
  • 1/16 tsp. paprika
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 cup cereal cream
  • 1 cup milk

Directions

Peel mushrooms (I don't) and chop finely. Heat fat in heavy skillet. Add mushrooms. Cook and stir until tender and golden brown. (This step is very important, for flavour). Combine water (broth) carrots, celery and onions in saucepan. Simmer gently until tender. Press through sieve. (I just use my portable blender and puree). Add parsley and seasonings. Blend butter and flour in top of double boiler. Let bubble 2 or 3 minutes. Add cereal cream and milk slowly. Cook and stir until smooth and slightly thickened. Add sauteed mushrooms and vegetable puree. Reheat and serve hot with melba toast, or your favourite croutons, crackers, etc.


6 Servings

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Submitted 6/13/05.
Source: The CKY Party Line Cook Book
Submitted By: Jean Trenholm
JTrenholm@msn.com
Cream of Mushroom Soup