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Cream of Mushroom Soup
Ingredients
- 2 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1/4 cup chopped onion
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup half-and-half cream
Instructions
- In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
- Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth.
Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Broccoli Cheddar Soup
Ingredients
- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups 2% milk
- 3/4 cup chicken broth
- 1 cup cooked chopped fresh or frozen broccoli
- 1/2 cup shredded cheddar cheese
Instructions
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth.
Bring to a boil; cook and stir until thickened, about 2 minutes.
- Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.
Classic Tomato Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cups tomato juice
- 1/2 cup water
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 3/4 cup cooked wide egg noodles
- Chopped fresh parsley (optional)
Instructions
- In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste.
Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt.
Stir in egg noodles and heat through. If desired, sprinkle with parsley.