EmailTweet 0 Cream of Mushroom Soup By skstiffler Soup/Chili March 1, 2013 Yields: 6 Servings Directions 1In soup pot, melt butter over medium-high heat. 2Add mushrooms and onion; cook and stir until liquid evaporates, about 15 to 20 minutes. 3Add flour, dry seasonings, mushroom and chicken bases; stir to combine. 4Add water and bring to boil. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally. 5Remove soup from heat and puree with a hand held immersion blender, or in batches in the blender. 6Return blended soup to medium-low heat and add cream. 7Cook and stir until soup is thoroughly heated, about 5 to 8 minutes. 8Season to taste with salt and pepper.source: Family Featuers | Southeastern Mills Ingredients 1/4 cup butter 1 16-ounce package button mushrooms, rinsed, stems trimmed and sliced 1/2 cup chopped yellow onion (1 small onion) 2 tablespoons all-purpose flour 1 teaspoon dried tarragon 1/4teaspoon ground nutmeg 1/4 teaspoon garlic powder 1/2 teaspoon white pepper 2 teaspoons Better Than Bouillon Organic Mushroom Base 1 tablespoon Better Than Bouillon Organic Chicken Base 4 cups water 2 cups heavy cream Salt and pepper to taste 00:00 Share this:FacebookTwitterGooglePinterestEmailPrintLike this:Like Loading... Related Comments Cancel reply Your email address will not be published. Required fields are marked *Your Comment *Name * Email * Website Notify me of new posts by email.