margo's mushroom soup without the mushrooms

Name: MARGO'S MUSHROOM SOUP WITHOUT THE MUSHROOMS
Prep time: 1 h 30 min
Cook time: 1 h
Yield: 8
Cuisine: French
Ingredients: 2 pound(s) fresh mushrooms quartered; 1 large garlic, minced about 10 cloves; 1 stick(s) butter; 8 package(s) chicken bouillon cube; 1 pint(s) heavy cream; 1 package(s) croutons, garlic

6 Pinches

Bruce Hoffman

Updated on Dec 23, 2015

When Margo first started this menu, the kids were small and hated mushrooms. She told them to try this because they didn't have any mushrooms in it. THEY ABSOLUTELY LOVED IT!!!! They always asked for the mushroom soup without the mushrooms - they still do - it's a big family hit

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prep time 1 Hr 30 Min

cook time 1 Hr

method Saute

yield 8-10 serving(s)

Ingredients

2 pounds fresh mushrooms quartered
1 large garlic, minced about 10 cloves
1 stick butter
8 packages chicken bouillon cube
1 pint heavy cream
1 package croutons, garlic

How To Make margo's mushroom soup without the mushrooms

Step 1

SAUTEE Mushrooms in butter with garlic until soft in a large sautee pan.

Step 2

Pour mixture in blender and mix until course but on the smooth side
Step 3

Put mixture back in to a large pot and simmer. Make broth with chicken bouillions and slowly pour into mushroom mixture. Salt & pepper to taste.
Step 4

Simmer until almost boiling for about 1/2 hour - stirring when needed - don't bubble too much. Cool down and add heavy cream before serving. Serve with crouton on top.
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