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Wayne Gisslen

Cream of Mushroom Soup

Cream Soup Method 2

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Preparation info
  • Yield:

    3 qt

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
6 oz<

Method

Procedure

  1. Review cream soup guidelines and Method 2.
  2. Heat the butter in a heavy saucepot over moderate heat.
  3. Add the onions and mushrooms. Sweat the vegetables without letting them brown.
  4. Add the flour and stir to make a roux. Cook the roux a few minutes, but do not let it start

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