Cream of Mushroom Soup
8 ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk (I usually use milk)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Directions:
Cut the mushrooms into slices.
Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
Blend in 2 T. flour and stir. I used more
Add in the chicken broth and heat until slightly thickened while stirring frequently.
Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
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