Cream of Mushroom Soup

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Mushrooms

  White, raw

  ½ lb or 227g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Wheat flour

  White, all-purpose, enriched, bleached

  6 tbsp or 47g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Melt the butter in a large saucepan over medium-high heat. Sauté the sliced mushrooms and chopped onions until they are tender.
2. Combine the flour, salt, pepper, and a quarter of the chicken broth in a bowl, stirring until smooth. Add this mixture to the saucepan with the mushrooms.
3. Pour in the remaining chicken broth and bring the mixture to a boil. Cook while stirring until thickened, about 2 minutes.
4. Reduce the heat and stir in the heavy cream. Simmer uncovered for about 15 minutes, stirring occasionally, until the flavors are well blended.