Cream of Mushroom Soup

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 tablespoons butter
  • ½ pound fresh mushrooms, chopped
  • 1 medium

Method

  1. Melt the butter and cook the mushrooms in it, stirring, until the mushroom liquid evaporates. Add the onion and celery and cook until the vegetables are wilted.

  2. Put the mixture into the container of an electric blender. Add the salt, milk and pepper to taste and blend for thirty seconds. Remove the cover of blender and, with motor on, add the cream.