Cream of Mushroom Soup
1 tablespoon butter
1/2 cup finely chopped onions
1 pound fresh mushrooms
1 envelop (1.1 oz) beefy mushroom soup
1/4 teaspoon tarragon
4 tablespoons flour
4 cups whole milk
1 cup half & half *
Salt and pepper to taste
Bacon bits, optional garnish
Fresh parsley, optional garnish
Over medium heat, melt butter in Dutch oven or large heavy saucepan. Add chopped onions and sauté until transparent and they are just beginning to brown on edges.
Clean, trim and coarsely chop mushrooms. Add mushrooms to onions, cover and continue to cook until mushrooms are tender and juicy.
Combine dry soup mix with flour. Remove mushrooms from heat, stir soup and flour mixture in and mix well. Gradually stir in milk. Add tarragon, salt and pepper to taste. Return to heat; stirring constantly, bring to a boil; reduce heat and simmer 2-3 minutes. Stir in half & half. Serve hot garnished with sprinkled with optional bacon bits and sprig of fresh parsley.
This is an easy blend of scratch and convenience cooking creating a warm soup for cold winter days. Serves 6
For flavor variations, try recipe with different variety of mushrooms. For safety, always use mushrooms purchased commercially.
* Nutrition analysis was calculated using whole milk and regular half & half. If desired, use fat-free half & half or 5 cups whole milk to reduce fat to 9 grams and saturated fat to 5 grams per serving.
For nutrition analysis go to ww.UtahDairyCouncil.com