Serves: 6
Total Calories: 651
1. In large saucepan or Dutch oven cook mushrooms, onion and garlic in butter or margarine until vegetables are lightly browned. Stir in flour.
2. Stir in broth. Cook and stir until boiling. Reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. In blender container process mushroom mixture, half at a time, until smooth. Return all to saucepan. Stir in cream, thyme and pepper sauce. Cook and stir until heated through. Season to taste with salt and pepper. Garnish as desired. Serve with crackers.
This Exotic Mushroom Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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