Swedish Cream Of Mushroom Soup (champinjonpure)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb fresh whole mushroom
• 2 tablespoons butter
• 2 tablespoons chopped onions
• 2 tablespoons flour
• 1 dash pepper (to taste)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon worcestershire sauce
• 1 (10 1/2 ounce) can beef consomme
• 1 1/4 cups milk
• 1 cup heavy cream
• chopped fresh parsley, if desired (to garnish)

Recipe

• 1 wipe mushrooms clean with damp paper towel, or rinse under cold water. (drain).
• 2 put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. you just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.
• 3 remove mushrooms and place into blender or food processor.
• 4 add flour, seasonings and 1/2 cup consomme.
• 5 puree. you will need to scrape down a couple of times.
• 6 pour puree back into pan.
• 7 add remaining liquids and simmer over low heat stirring til smooth.
• 8 serve with warm crusty bread for dipping.
• 9 can garnish with chopped fresh parsley if desired.