Cream of Mushroom
3 (8-oz) packages sliced fresh
onion, finely chopped
tablespoons butter, melted
flour (GF mix)
2 (14 ½
-oz) cans chicken broth*
whipping cream (for low fat use Fat Free Half and Half)
¼ cup dry
teaspoon dried tarragon
teaspoon Worcestershire sauce
teaspoon freshly ground pepper
Coarsely chop mushrooms. Sauté
mushrooms and onion in butter or olive oil in a large
Dutch oven over medium heat 10 minutes or until tender.
Add flour, stirring until smooth. Cook 1 minute,
Stir in broth and remaining
ingredients. Bring to a boil reduce heat to medium-high.
Cook 20 minutes or until thickened, stirring often.
Yield 10 cups
Note * I make the equivalent using
Herb-ox Chicken flavored Bouillon.