Creamy Mushroom Soup
By Joyce Lavene
This is one of my favorite recipes. I love cream of mushroom soup but the canned variety was too full of sodium. I found this recipe a few years ago. It’s fast and easy (otherwise you know I wouldn’t do it), and it tastes great!
To start you’ll need about two cups of sliced mushrooms. I try to use two or three different kinds. I haven’t found a mushroom yet that wasn’t good in this soup. Don’t be afraid to experiment.
Add about one quarter cup of chopped, mild, white onions and one finely chopped clove of garlic. Set this to the side.
Dissolve vegetable bouillon cube into one cup of water.
In a large saucepan, melt two tablespoons of butter. Add garlic, onions, and mushrooms. Cook on low heat, stirring occasionally until the onion is soft. Add the bouillon to the mixture.
Stir in three tablespoons of flour and one cup of light cream. Stir continuously as mixture thickens.
Add salt or pepper to taste, if you like.
Joyce and Jim Lavene write award-winning, bestselling mystery fiction as themselves, J.J. Cook and Ellie Grant. They have written and published more than 60 novels for Harlequin,
Amazon and Gallery Books along with hundreds of non-fiction articles for
national and regional publications. They live in rural North Carolina with their family. Visit them