Cream of Mushroom Soup is a classic, rich, and velvety soup that’s perfect for mushroom lovers. It combines the earthy flavors of mushrooms with a creamy, smooth base, often enhanced with herbs and garlic for additional depth. Here’s a simple recipe to make a delicious Cream of Mushroom Soup:
1⁄2 pound fresh mushrooms
3 cups rich milk
2 tablespoons butter
1 tablespoon flour.
salt and pepper
Cook stems and peelings of mushrooms in 1 cup water, cook slowly for 15 minutes and strain. Put butter and chopped mushrooms in fry- ing pan and cook slowly for 10 minutes stirring occasionally, then add flour and when well blended add strained stem liquor, cook and add the milk and seasoning. A teaspoon of whipped cream can be added to each serving.
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