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Home » Recipes » Cream Of Mushroom Soup From Ny Times

Cream Of Mushroom Soup From Ny Times Recipe

Name: Cream Of Mushroom Soup From Ny Times
Ingredients: 6 Tbsp. Butter; 1 med Onion, finely minced; 1/2 lb Fresh mushrooms, finely minced; 3 Tbsp. Flour; 3 c. Beef stock; 1 x Bay leaf; 1/8 tsp Freshly grnd pepper; 3/4 c. Half-and-half

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $1.94 view details

6 Tbsp. Butter
1 med Onion, finely minced
1/2 lb Fresh mushrooms, finely minced
3 Tbsp. Flour
3 c. Beef stock
1 x Bay leaf
1/8 tsp Freshly grnd pepper
3/4 c. Half-and-half

Directions

1. Heat the butter in a heavy pan. Add in the onions and stir over moderate heat till onions are transparent. Add in the mushrooms and cook, stirring, another 4 min.
2. Remove the mix from the heat and blend in the flour. Add in the stock slowly, stirring constantly. Add in the bay leaf and pepper.
3. Bring the mix to a boil, reduce heat and simmer 5 min. Remove the bay leaf and stir in the cream. If you like, garnish with croutons just before serving.

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Amount Per Serving	%DV
Serving Size 222g
Recipe makes 6 servings
Calories 181
Calories from Fat 136	75%
Total Fat 15.5g	19%
Saturated Fat 9.64g	39%
Trans Fat 0.0g
Cholesterol 42mg	14%
Sodium 488mg	20%
Potassium 256mg	7%
Total Carbs 7.61g	2%
Dietary Fiber 0.9g	3%
Sugars 1.37g	1%
Protein 4.16g	7%

Cream Of Mushroom Soup From Ny Times Recipe

Ingredients