Most people either love or hate mushrooms, which is understandable. I fall distinctly into the love category. If you’ve been using canned cream of mushroom soup from the store, you will madly love how superior this homemade version is.
1 pound fresh mushrooms, sliced
1 onion, chopped (Shallots would be a great variation)
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1 cup cream
fresh parsley, minced
fresh grated parmesan
1.) Melt butter in a small stock pot. Add mushrooms and onion and saute until tender.
2.) Stir in flour, salt, and pepper.
3.) Pour in chicken broth and simmer for three minutes as you stir. (The soup should thicken up nicely.)
4.) Reduce heat to low, add cream. Continue stirring for another minute.
5.) Garnish with parsley and parmesan and serve.