Cream of mushroom soup no. 3

4 servings

Ingredients

Quantity Ingredient
6 tablespoons Butter or corn oil
½ pounds Mushrooms, thinly sliced 4 tbs all-purpose flour
1 small Onion, finely diced
4 cups Half and half
¼ teaspoon White pepper
1 teaspoon Salt

Directions

INGREDIENTS

DIRECTIONS

In a skillet, heat 2 tablespoons of the butter or corn oil and saute the onion until it turns a rich golden brown, 20 to 30 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes more, until the mushrooms soften and give up some of their juice. In a 3-quart saucepan, heat the the remaining 4 tablespoon of the butter or oil.

Stir in the 4 tablespoons of flour. Cook, stirring constantly, to make a golden roux, about 3 minutes. Do not let the roux turn brown.

Gradually add the half and half, using a whisk to beat the liquid into the roux. Do this over low, steady heat and continue beating with the whisk until all the liquid has been incorporated into the roux. Simmer for about 10 minutes, stirring frequently until the mixture thickens. Stir in the sauteed onions and mushroom, salt, and white pepper. Allow to heat through, but do not boil. Makes 4 to 6 servings. You can replace some or all of the half and half with evaporated milk or even regular milk. NOTE: There was a time when housewives discovered that there was a certain brand of canned cream of mushroom soup that could be used to make an all- purpose sauce for any number of stews, casserole or even vegetable dishes. As a result everything from string beans to tuna casserole began to taste the same, and good, old fashioned, blameless cream of mushroom soup acquired a reputation for being just a little "tacky". But never mind. Forget the cans and try this easy from made-from-scratch mushroom soup and you will understand why if was so popular to begin with.

Submitted By EARL SHELSBY On 12-07-94

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