2 ½ pounds fresh white mushrooms, cleaned and sliced
½ cup (1 stick) butter
½ cup all purpose flour
4 cups chicken broth
1 teaspoon salt
1 teaspoon black pepper
2 cups heavy cream
3 one quart or two one gallon freezer bags, labeled
Melt butter in large stockpot over medium heat. Add mushrooms and cook, stirriung until soft; about 10 minutes. Add flour and cook for 2 minutely longer. Add broth, salt, pepper and cook until soup is smooth and has thickened; about 5 minutes. Stir in cream and cool.
Divide soup evenly among freezer bags. Seal bags and freeze. Keep in freezer up to 6 months.
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