French Cream of Mushroom Soup - Recipe

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FRENCH CREAM OF MUSHROOM SOUP
3/4 lb. fresh mushrooms 1 cup of water 2 tablespoons butter 1 clove garlic, chopped (optional) 2 tablespoons flour 4 cups milk 1/2 cup cream a few gratings of nutmeg salt and pepper Put the mushrooms in a saucepan with 1 tablespoon of butter, a few gratings of nutmeg, garlic, salt, and pepper, and 1 cup of water; cook over medium heat for 20 minutes, then process in a blender or press through a food mill. Cream 1 tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of milk. When this thickens to the consistency of thin cream, add the mushrooms; just before serving add 1/2 cup of cream. Serve with a pat of butter and milk or chowder crackers. Submitted by: CM

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recipe reviews
French Cream of Mushroom Soup

· Jul 31 · #74641

Robin J (Georgia) says:

This recipe is wonderful, but it took me about 10 minutes to realize that this specific creaming/milk procedure involved heat. ;)

· Dec 28 · #117755

Yvonne Confer (Pennsylvania) says:

So very awesome and the second time I cooked it (and this may seem weird to some people but we are bacon lovers) I added about 6 pieces of very crispy crumbled bacon just before serving and oh my!!!

· Jan 4 · #191268

Barbara (Pennsylvania) says:

I made this with cream of mushroom soup made from scratch. I used evaporated milk and half and half for the basic liquid in the soup and followed the pork chop recipe (above). My pork chops were very fatty and I neglected to trim the fat, but still, this was delicious. Served with baked sweet potato and steamed cabbage. I would make this again.

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