Cream of Mushroom Soup

Campbell's doesn't even come close. It's fine for the odd casserole, but if it's mushroom soup you're craving (yes, I sometimes crave it), this is the one to make. You don't have to preheat the stocks, but if you do it will cut the cooking time down considerably.

1/4 cup butter or margarine
1/2 cup chopped onion
1 lb fresh mushrooms, sliced or chopped
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder (or 1 clove, minced)
1 cup beef stock, heated
1 cup chicken stock, heated
1 cup milk
1 cup cream, light or heavy
4 tsp. white wine, optional but good (I use 1 tsp. red wine vinegar instead)

Put butter, onion and mushrooms in large pot. Sauté until onion is soft and clear.

Add flour, salt, pepper and garlic. Mix in. Stir in beef and chicken stock, milk and vinegar. Heat and stir until it boils and thickens.

Stir in cream. Bring to boiling temperature and serve. Makes about 5 cups.

Serves 4 comfortably, or 2 somewhat uncomfortably. (We really like it.)

~ Charmin