Marshall Field’s Cream of Mushroom Soup

Marshall-Field-and-Company.jpg

1/4 c. butter
2 t. chopped onion
1 3/4 c. chopped fresh mushrooms
1 qt. chicken broth
2 T. flour
1/2 t. salt
1 c. Half And Half

Melt 2 T. butter in large saucepan. Add onions and mushrooms and cook until soft, about 2 min.
Add chicken broth. Cover tightly and simmer 15 min.

In small skillet, melt remaining 2 T. butter. Stir in flour and 1/2 t. salt. Cook 30 seconds or until bubbly. Blend in 1 c. hot mushroom mix.

Pour into large saucepan with half and half. Beat well. Heat to boil, stirring constantly. Taste and add more salt, if necessary.

Top each serving with a dollop of unsweetened whipped cream.

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