Cream of Mushroom Soup


1/2 pound mushrooms, thinly sliced
1 onion, peeled and chopped
1 small stalk celery, chopped
2 cups water or chicken stock
4 tablespoons butter
2 tablespoons flour
1 quart milk, scalded
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped parsley or paprika


Combine mushrooms, onion, celery, water, and 2 tablespoons butter in soup kettle; simmer, partially covered, 15 minutes. In a saucepan melt remaining 2 tablespoons butter. Add flour and stir with whisk over low heat until smooth. Slowly add hot milk. Cook over low heat, stirring, until mixture is smooth and thickened. Pour into soup kettle. Add Worcestershire sauce and season with salt and pepper. Garnish with chopped parsley or paprika.


Serves 4

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