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Cream of Mushroom Soup

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Cream of Mushroom Soup

Posted April 22, 2008

Cream of Mushroom Soup

3 (8oz) pkgs sliced fresh mushrooms

1 medium onion, finely chopped

3 Tbs. butter, melted

1/2 cup all-purpose flour

2 (14-1/2oz) cans chicken broth

3 cups whipping cream

1/4 cup dry white wine

1-1/2 tsp. salt

1 tsp. Worcestershire sauce

1/4 tsp. freshly ground pepper

Coarsely chop mushrooms. Saute mushrooms and onion in butter in a large dutch oven over medium heat for 10 minutes or until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Stir in broth and remaining ingredients. Bring to a boil; reduce heat to medium-high. Cook 20 minutes or until thickened, stirring often. Yield: 10 cups.

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