Creamy mushroom soup

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Creamy mushroom soup

Creamy mushroom soup


  • 1 teaspoon beef bouillon granules
  • 1/4 cup boiling water
  • 3 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 6 ounces cream cheese, cubed


  1. In a small bowl, dissolve bouillon in water; set aside.
  2. In a small saucepan, sauté mushrooms and onion in butter until tender. Stir in flour.
  3. Gradually add milk and reserved broth.
  4. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened.
  5. Reduce heat; stir in cream cheese until melted and soup is heated through.

Makes 3 cups.

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