Arnett's Acres
Cream of Mushroom Soup | March 2015

This is made with either button mushrooms or portebella mushrooms. I like to hold out a few sauteed muchrooms to place in the soup just before serving.



16 ounces sliced mushrooms
1 8 ounce package small diced ham
1/8 cup diced onion
1 tablespoon butter
1 tablespoon flour
1 can chicken broth
1 can milk


1. Saute sliced mushrooms, diced ham, and diced onion in the butter just to slightly brown in a medium to large sized saucepan. Reserve some of the mushrooms to add back into the soupl Sprinkle the flour atop just before taking off heat.

2. Place sauteed mixture in a blender container and whir with enough chicken broth to enable making a fine puree. Add the rest of the chicken broth and blend.

3. Put this back into the saucepan. Add the milk mixing thoroughly.

4. Bring to a boil stirring often.

5. Return the reserved mushrooms back into the soup. Garnish with thinly sliced green onion and croutons.



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