RECIPE: Cream of Mushroom Soup

Great on those blustery, wintery Ontario days… like today!

1 1/2 lb. mushrooms (any variety you like, I use Blue Oysters) chopped
1 small onion, chopped
6 c. chicken or vegetable stock
1/2 c. butter
3/4 c. flour
6 c. milk
3/4 c. heavy cream
Salt and pepper, to taste

Cook mushrooms, onion and stock in large pot, covered, for 30 mins. Puree slightly with hand-held blender (optional). In separate pot, melt butter, stir in flour and cook 2 – 3 minutes. Remove from heat and gradually whisk in milk. Add mushroom puree. Season with salt and pepper. Allow to cool slightly, stir in cream and serve immediately.



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