Cream Mushroom Soup

Cream of Mushroom Soup

For FBC Mission’s Ladies Lunch 2/06 - From Patti Coles

I made this soup for about 60 for that lunch... It was a hit!!! I've been asked about it many times since!! Maybe I'll make it this week! Soup!! I've been making a soup a week and freezing it for lunches!! Hubbie ate all my Hot Taco & I like the Chicken-Rice.... I'm not sure how this will freeze... but it will be yummy!!

Grace! ss

Cream of Mushroom Soup

3 pkg sliced fresh Mushrooms
1 med onion finely chopped
3 T butter ** use real
1/2c flour
2 (14oz) cans Chicken Broth
3c Whipping Cream
1/4c dry white wine
1 1/2t salt
1t tarragon
1t Worcestershire sauce
1/4t white pepper

Coarsely chop mushrooms.

Sauté mushrooms & onion in butter in large Dutch oven over med heat 10 minutes. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Stir in broth & remaining ingredients. Bring to boil; reduce heat to medium- high. Cook 20 minutes or until thickened stirring often.

*Be careful not to let it come to a full boil… it wills separate & not turn our right. It can also scorch & taste burnt.