Hearty Mushroom Soup
Serve this soup with some baked sourdough bread for an extra hearty touch.
1 1/2 cups Rockview® Half & Half
1 tsp. Rockview® Butter, melted
1/4 tsp. pepper
1 medium onion, chopped
1/4 tsp. nutmeg
1 cup flour (or gluten-free flour blend)
1/4 cup fresh parsley, chopped
4 cups chicken broth
Sauté onions in butter until translucent. Add mushrooms, and cook for 5 minutes, stirring occasionally. Blend in flour until mushrooms and onion are coated. Slowly add chicken broth, stirring constantly. Bring mixture to a boil, reduce heat, and simmer 5 minutes. Add cream, pepper, and nutmeg. Continue heating until soup is hot, being careful not to allow it to boil. Garnish with fresh parsley.