Charlene's Recipe

Quick cream of mushroom soup

Category: For good health

2/3 cup basic white sauce mix
3 cups low sodium chicken or beef broth
1 Tbsp unsalted margarine
1 medium size yellow onion, chopped fine
1 1/2 cups thinly sliced mushrooms
pinch of ground nutmeg
pinch cayenne pepper
1/4 cup half and half
1/4 cup whole milk
1/8 tsp salt
1/8 tsp black pepper

In a medium size saucepan, use the basic white sauce mix and chicken broth to prepare a thin white sauce as directed in the basic white sauce mix recipe. Remove from the heat.
Melt the margarine in a heavy 10 inch skillet over moderate heat. Add the onion and mushrooms and cook for 6-8 minutes or until their juices have evaporated. Stir in the nutmeg and cayenne pepper.
Stir the mushroom mixture into the sauce, along with the half and half, milk, salt and pepper. If the mixture seems too thick, thin with a little broth. Set over low heat and bring to serving temperature, stirring often. Do not allow the soup to boil. Serves 4