MARGO'S MUSHROOM SOUP WITHOUT THE MUSHROOMS
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2 lbfresh mushrooms quartered
1 largegarlic, minced about 10 cloves
8 pkgchicken bouillon cube
1 ptheavy cream
1 pkgcroutons, garlic
How to Make MARGO'S MUSHROOM SOUP WITHOUT THE MUSHROOMS
- SAUTEE Mushrooms in butter with garlic until soft in a large sautee pan.
- Pour mixture in blender and mix until course but on the smooth side
- 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.
- 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.