Cream Of Mushroom Soup     Serves 4-6  
 

• 12  Ounces fresh mushrooms, sliced
• 4½  Cups Real Chicken Broth
• 1½  Cups skim milk
• 1  Tablespoon butter
• 1  Medium onion, chopped
• 2  Cloves garlic, crushed
• ½  Cup celery, sliced
• ¾  Teaspoon thyme
• 2  Tablespoons fresh Italian parsley, chopped
• 2  Tablespoons cornstarch mixed in 4 tablespoons water
• Salt and freshly ground black pepper

 
   
 
 
 
     1. In a medium sauce pan, melt the butter. Add the onion, garlic and
         celery. Sauté until limp. Add ½ the mushrooms and sauté until limp.
 
     2. Add the chicken broth, milk, parsley, salt, black pepper and thyme.
         Bring to a boil and simmer covered for 20 minutes.
 
     3. Pour the soup into a blender and puree until smooth. Return the
         soup to the sauce pan and add the remaining mushrooms. Bring
         to a boil and simmer uncovered. Add the cornstarch and water
         mixture. Stir and simmer for a few minutes or until the soup
         thickens.
 
 

 

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