Swedish Cream of Mushroom Soup (Champinjonpure)

• fresh whole mushroom↗3⁄4 lb
• butter↗2 tablespoons
• chopped onions2 tablespoons
• flour↗2 tablespoons
• pepper↗1 dash

  to taste

• salt↗1 teaspoon

  to taste

• Worcestershire sauce↗1⁄2 teaspoon
• beef consomme↗1

  (10 1/2 ounce)

• milk↗1 1⁄4 cups
• heavy cream↗1 cup
• chopped fresh parsley

  if desired (to garnish)

Step-by-step instructions

1. 1

   Wipe mushrooms clean with damp paper towel, or rinse under cold water. (Drain).

2. 2

   Put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.

3. 3

   Remove mushrooms and place into blender or food processor.

4. 4

   Add flour, seasonings and 1/2 cup consomme.

5. 5

   Puree. You will need to scrape down a couple of times.

6. 6

   Pour puree back into pan.

7. 7

   Add remaining liquids and simmer over low heat stirring til smooth.

8. 8

   Serve with warm crusty bread for dipping.

9. 9

   Can garnish with chopped fresh parsley if desired.