A thick, creamy soup with sauteed fresh baby bella mushrooms and onions.
-By Carrie (Strommen) Lennie
2 Tbsp chopped onion
1 Tbsp butter
1 ½ cups sliced fresh baby bella mushrooms
3 Tbsp all-purpose flour
1 14.5-oz can chicken broth
½ cup half-and-half cream
¼ tsp celery salt
1/8 tsp pepper
¼ tsp garlic powder
- In a large saucepan, sauté the onion in butter until it’s tender. Add mushrooms and sauté until tender.
- Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.