Fresh Cream of Mushroom Soup
"This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk...."
INGREDIENTS
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8 ounces fresh mushrooms, cleaned and chopped
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6 tablespoons butter
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2/3 cup flour
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2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
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1 cup half-and-half cream or 1 cup milk
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