Recipe: Cream of Mushroom Soup
Cream of Mushroom Soup
chattenoir - Fotolia

Recipe: Cream of Mushroom Soup

This recipe comes from JLO Art of Cooking Junior League of Ogden Cookbook.


  • 5 cups water
  • 5 chicken bouillon cubes
  • 1 pound fresh mushrooms, sliced
  • 1/2 cup butter
  • 5 tablespoons flour
  • 1 cup cream or half-and-half


Dissolve chicken bouillon cubes in water to make broth. 

Saute mushrooms in butter. Add flour. Gradually stir in broth; simmer. Remove from heat; add cream or half and half. 

Return to heat but do not boil.