- Cooking Time:
- Servings: 4
- Preparation Time:
- 1/4 cup butter
- 1/4 cup onion, finely chopped
- 1/4 cup celery, finely chopped (2 to 3 stalks)
- 1 tsp garlic, minced
- 1 8 oz to 10 oz package of mushrooms, sliced
- 3 tbsp flour (or about 2 tbsp of cornstarch)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp dried basil
- 1 1/2 cup chicken or vegetable broth
- 1 1/2 cup evaporated milk (if you use cream, I would use 1 cup of cream and a half cup of water)
- Melt butter in a pot over medium heat. Add onion, celery, garlic, and mushrooms and cook until tender (about 4 to 5 minutes).
- Add flour, salt, pepper, and basil and stir for 1 to 2 minutes – it will be tough to stir and may stick a little, but don’t panic. Slowly stir in the broth and then the milk, scraping the bottom of the pan – the flour/cornstarch tends to stick, but as long as you scrape it off and stir, there shouldn’t be any lumps.
- With a hand blender, blend the soup for a minute or two to get a creamier consistency.
- Turn the heat down to low and heat thoroughly to a simmer, but don’t let it boil because the milk/cream may separate. I just turned the heat to low, put on the cover, and stirred it a few times for about ten minutes to let the flavors blend.
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