cream of mushroom soup

How To Make cream of mushroom soup

• 1

  In a stock-pot, melt the butter over medium heat.
• 2

  Add the mushrooms, onion, salt, and pepper. Sauté vegetables until tender (about 10 minutes.)
• 3

  After 9 minutes of sautéing the mushrooms and onions, I then add the garlic, and continue sautéing the vegetables for 1 more minute.
• 4

  Add the flour, stirring constantly, and until the vegetables and flour has thickened. (Mine always seems to thicken immediately.)
• 5

  Gradually stir in the broth, bring to a boil, then reduce the heat to low, and simmer (uncovered) for 10 minutes; stirring frequently.
• 6

  Slowly stir in the half-and-half, and simmer an additional 5 minutes, or until the soup has thickened and is heated through.
• 7

  Ladle soup into bowls or mugs, and serve immediately.
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