Marshall Field’s Cream of Mushroom Soup


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s