Creamy Mushroom Soup

From Betty Crocker International Cookbook. Fresh mushrooms are key here. Just rinse them under water and pat dry. DO NOT soak them.

INGREDIENTS:

* 8 ounces FRESH mushrooms (not canned or dried)

4 tablespoons butter

1 medium diced onion

1/4 cup white all purpose flour

1 tsp salt

1/4 tsp white pepper

1 can condensed chicken broth (~10 oz)

1 soup can water

1 cup half & half (or cream if you want a real creamy soup)

INSTRUCTIONS:

• Slice enough mushrooms to measure 1 cup.
• Chop remaining mushrooms.
• In 3 quart saucepan, saute sliced mushrooms 2 Tbs of the butter until golden brown & remove from pan & set aside.
• Cook remaining chopped mushrooms and onion in remaining butter until onion is tender.
• Stir in flour, salt, and white pepper.
• Cook over low heat, stirring constantly, about 1 minute then remove from heat.
• Stir in chicken broth and water
• Heat to boiling stirring constantly - boil for about 1 minute.
• Stir in half& half & sliced mushrooms & heat (but not boil).

Makes about 5-6 servings of the best mushroom soup you ever had.

This was delicious! I know a lot of you won't make this because way too many people don't like mushrooms and think of them as "fungus." Even my picky eater Zach ate and LOVED it! I gave him some in a bowl and gave him stick pretzels and told him it was "dip," but soon after he saw mom and dad eating with a spoon he also picked his up and ate with his spoon. He kept asking for more which is saying something. Yum Yum Yum :)