Serves: 4
Total Calories: 80
In a medium saucepan, place mushrooms, water, onion, and bouillon granules. Bring to a boil over medium heat reduce heat to low, cover, and simmer 20 minutes.
In a small bowl, stir half-and-half, vermouth, and cornstarch until smooth. Stir into mushroom mixture. Stirring over medium heat, bring to a boil and boil 1 to 2 minutes.
Garnish each serving with parsley.
This Fresh Mushroom Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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