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.
Hearty Mushroom Soup
Serve this soup with some baked sourdough bread for an extra hearty touch.
Ingredients
- 1 lb. sliced mushrooms (any type)
- 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