Cream of Mushroom SoupUser Submitted Recipe
4 Tablespoons butter, divided use
8 ounces mushrooms
1 teaspoon salt
1 medium sweet onion, chopped
1/4 cup flour
1/4 teaspoon white pepper, or to taste
2 cans (10-3/4 ounces each) chicken broth
1/8 tsp ground nutmeg
1 cup heavy cream
Chopped parsley for garnish (optional)
Clean mushrooms with a mushroom brush or damp paper towel. Slice half of the mushrooms and chop the remainder.
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.
Return the sautéed mushroom slices to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring constantly, and simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.
Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley. Serve with warm, crusty bread and a crisp green salad.