Scott's Recipe

Soup - Cream of Mushroom

Category: Chili, Chowders, Soups & Stews

1 1/2 lbs mushrooms (variety of choice and chopped to include stems and caps)
4 Tbsp butter or margarine
4 Tbsp flour
6 cups chicken, beef or vegetable stock
1/2 cup heavy cream, more if desired
salt and pepper, to taste
1 dash nutmeg if desired


1. Clean and slice mushrooms. Melt butter in pot and saute mushrooms over medium high heat 3 to 5 minutes. Sir in flour to make a pasty mixture.
2. Gradually stir in hot liquid, whisking constantly until mixture gets thickened.
3. Simmer about 10 minutes. Stir in cream and Sprinkle soup with parsley if desired.