You may think you've tasted Cream of Mushroom soup before, but let me be the first to tell you. You haven't. Well, not until you've tasted THIS Cream of Mushroom Soup. This one outshines all the others! My sister, Jeanie, has done it again! This recipe is hers and I'm SO happy to be able to share it with you. You might have to make a double batch because everyone will want some!
1/2 cup butter
1 lb. fresh mushrooms, sliced
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup flour
2 cups milk
2 cups chicken broth
In a 3-quart saucepan over medium high heat, melt butter. Add mushrooms, onions, and celery. Cook until vegetables are tender and lightly browned. Stir in flour until well blended. Gradually stir in milk, then chicken broth and salt. Reduce heat to medium. Cook 20 minutes or until soup is slightly thickened, stirring occasionally.
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