Melt the butter in a soup pot over medium heat. Add
the mushrooms, onion powder, and pepper and saute for
5 to 6 minutes, or until the mushrooms are tender.
Stir in the flour for about 1 minute, or until
absorbed. Add the broth and bring to a boil.
Reduce heat to medium, add the half and half, and
simmer for 25 to 30 minutes, or until slightly
thickened, stirring occasionally.
Cover and let sit for 10 minutes to thicken before
serving.
We also used an immersion blender to break up some of
the mushrooms a little bit.
Originally Submitted
12/4/2016
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