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Cream Of Mushroom Soup

Yield about 1 1/2 quarts


  • 1/2 pound fresh mushrooms, cleaned and divided
  • 3 cups water
  • 1/2 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup whipping cream
  • 1/4 teaspoon paprika
  • Dash of red pepper

How to Make It

  1. Coarsely chop mushrooms to equal 1/2 cup; set aside.

  2. Combine remaining mushrooms, water, onion, and salt in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, 30 minutes. Transfer to container of an electric blender; process until smooth. Set aside.

  3. Melt butter in a large saucepan over low heat; add reserved chopped mushrooms, and sauté 3 minutes. Add flour; cook 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly.

  4. Add pureed mushroom mixture, stirring well; cook until thoroughly heated. Stir in whipping cream, paprika, and pepper just before serving.

  5. Ladle soup into individual serving bowls. Serve warm.

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