Cream of Mushroom Soup

by Charlie McCarthy, Sr.

Ingredients

• 1.5 lbs mushrooms
• 1/2 cups butter
• 1 tsp lemon juice
• 2 onion (chopped)
• 1/3 cups all-purpose flour
• 3.5 cups chicken broth
• 1 tsp salt
• 1/4 tsp pepper
• 1 cups heavy or whipping cream

Recipe

NOTE: Dad credited this to Nanny (Ruth) but he made this enough that I consider the recipe his.

1. Trim tough stem ends of the mushrooms off and discard; remove remaining stems; set aside. Slice mushroom caps thinly.
2. In 4-quart saucepan over medium high heat, in hot butter, cooked sliced mushrooms and lemon juice until mushrooms are just tender, stirring often.
3. Reduce heat to medium low; with slotted spoon, remove mushrooms to bowl. In sauce pan in remaining butter cook onion and stems; cook until onion is tender.
4. Stir in flour until blended; cook one minute stirring the mixture constantly. It will become a thick paste.
5. Gradually stir in the chicken broth; cook, stirring constantly until mixture is thickened.
6. Return all but a small handful of mushroom slices to the pot. Using a stick mixer purée all the ingredients in the pot. If you do not have a stick mixer, you can use a conventional blender being careful to purée the mixture in parts so was not to overflow the blender.
7. Once the mixture in a sauce pan has been puréed; stir the salt, pepper and the handful of mushroom slices. In a separate bowl combine a ladle of the warm soup and the cream to acclimatize the cream so it won't clot. Then carefully stir in the creamy mixture in to the soup pot. Taste and add more pepper if needed.

Enjoy!