++ UPDATE — I changed the amount of butter back to the original 1/4 cup (from 2 Tbs.) because I realized 1/4 cup of butter is necessary to make a roux so the soup thickens properly.)
I love this mushroom soup – it’s easy to make and delicious! I brought some of this soup to a friend’s home recently and a very, very fussy man really, really liked it! ‘Nough said – here’s the recipe!
Ingredients & Method
Makes 7 cups – enough for 4 people
- 12 ounces fresh mushrooms – sliced thin (about 4 – 4 1/2 cups)
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/2 cup flour
- 4 cups water (Or chicken broth… if using chicken broth you don’t need bouillon cubes.)
- 2 chicken bouillon cubes – I like Knorr – they’re bigger and pack more flavor
- 1/2 tsp. salt – or to taste
- 1/4 tsp. pepper – or to taste
- 1 cup Half & Half
- 2 tsp. fresh parsley, chopped
Place sliced mushrooms, 1/2 cup chopped onion and 1/4 cup butter in a 3 quart microwavable bowl.
Cover with a microwavable lid – or waxed paper. Microwave on high for 4 minutes – STIRRING ONCE – just until mushrooms release their liquid.
Stir in 1/2 cup flour to make a smooth past.
Gradually stir in 4 cups water (or chicken broth…. no bullion cubes needed). Continue to stir until well-blended and no lumps remain.
Add 1 cup Half & Half, 2 chicken bouillon cubes, 1/2 tsp. salt & 1/4 tsp. pepper. (Remember – no bouillon cubes needed if you’re using broth.)
Microwave – UNCOVERED – on high for 9 – 10 minutes – until soup is bubbling and slightly thickened. Stir several times – especially during the last few minutes !
Remove bowl with pot holders ’cause it’ll be HOT !! Sprinkle on 2 tsp. fresh parsley. Enjoy!
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