Boistfort Valley Farm
Community Supported Recipe Box

Cream of Mushroom Soup


  • 2 cups fresh mushrooms sliced
  • 1 pint chicken or vegetable stock
  • 1/4 cup finely chopped onions
  • 1 pint whole milk
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1/4 cup flour
  • 1/2 tsp Worcestershire sauce
  • 1/8 tsp pepper


dish: soup
season: fall

Sauteé mushrooms and onions in a medium skillet. Blend in flour, salt and pepper. Pour into a soup pan and add remaining ingredients. Cook over medium heat stirring constantly until piping hot, do not boil. Garnish with leaves of parsley and serve immediately.