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LOCATION: Recipes >> Soups >> Cream Mushroom 02

Print this Recipe    Cream Mushroom 02

Cream of Mushroom Soup

1/4 cup butter
12 ozs. mushrooms, finely chopped
1/2 cup all-purpose flour
2 cups chicken stock
2/3 cup milk
1 tablespoon chopped fresh parsely
1 tablespoon lemon juice
Salt and pepper tp taste
2/3 cup half and half
1/4 cup plus 1 tablespoon whipping cream
1 tablespoon finely chopped watercress
Watercress leaves to garnish

Melt butter in a large saucepan. Gently cook mushrooms in butter
5 minutes.

Stir in flour, then gradually add stock and milk. Bring to a boil,
then simmer 10 minutes. Add parsley and lemon juice. Season with
salt and pepper. Stir in half and half and reheat gently.

In a small bowl, whip cream until soft peaks form. Stir in chopped
watercress. Top each portion of soup with watercress chantilly.
Garnish with watercress leaves. Makes 4 servings.

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