Rocky Mountain Recipes 12-28-09

1 t. Beef bouillon granules

1/4 c. Boiling water

3 c. Fresh mushrooms, sliced

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1/4 c. Green onion, chopped

2 Tbsp. Butter

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2 Tbsp. Flour

1 c. Milk, 2 percent

6 oz. Cream cheese, softened, cubed

In a small bowl, dissolve bouillon in water then set aside. In a small saucepan, saute mushrooms and onions in butter until tender then stir in flour. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly. Cook for 1 or 2 minutes or until thickened. Reduce heat and stir in cream cheese until melted and soup is heat through.

Sharon Raasch • Champion, Neb.

1 t. Beef bouillon granules

1/4 c. Boiling water

3 c. Fresh mushrooms, sliced

1/4 c. Green onion, chopped

2 Tbsp. Butter

2 Tbsp. Flour

1 c. Milk, 2 percent

6 oz. Cream cheese, softened, cubed

In a small bowl, dissolve bouillon in water then set aside. In a small saucepan, saute mushrooms and onions in butter until tender then stir in flour. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly. Cook for 1 or 2 minutes or until thickened. Reduce heat and stir in cream cheese until melted and soup is heat through.

Sharon Raasch • Champion, Neb.

1 t. Beef bouillon granules

1/4 c. Boiling water

3 c. Fresh mushrooms, sliced

1/4 c. Green onion, chopped

2 Tbsp. Butter

2 Tbsp. Flour

1 c. Milk, 2 percent

6 oz. Cream cheese, softened, cubed

In a small bowl, dissolve bouillon in water then set aside. In a small saucepan, saute mushrooms and onions in butter until tender then stir in flour. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly. Cook for 1 or 2 minutes or until thickened. Reduce heat and stir in cream cheese until melted and soup is heat through.

Sharon Raasch • Champion, Neb.

1 t. Beef bouillon granules

1/4 c. Boiling water

3 c. Fresh mushrooms, sliced

1/4 c. Green onion, chopped

2 Tbsp. Butter

2 Tbsp. Flour

1 c. Milk, 2 percent

6 oz. Cream cheese, softened, cubed

In a small bowl, dissolve bouillon in water then set aside. In a small saucepan, saute mushrooms and onions in butter until tender then stir in flour. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly. Cook for 1 or 2 minutes or until thickened. Reduce heat and stir in cream cheese until melted and soup is heat through.

Sharon Raasch • Champion, Neb.

1 t. Beef bouillon granules

1/4 c. Boiling water

3 c. Fresh mushrooms, sliced

1/4 c. Green onion, chopped

2 Tbsp. Butter

2 Tbsp. Flour

1 c. Milk, 2 percent

6 oz. Cream cheese, softened, cubed

In a small bowl, dissolve bouillon in water then set aside. In a small saucepan, saute mushrooms and onions in butter until tender then stir in flour. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly. Cook for 1 or 2 minutes or until thickened. Reduce heat and stir in cream cheese until melted and soup is heat through.

Sharon Raasch • Champion, Neb.

1 t. Beef bouillon granules

1/4 c. Boiling water

3 c. Fresh mushrooms, sliced

1/4 c. Green onion, chopped

2 Tbsp. Butter

2 Tbsp. Flour

1 c. Milk, 2 percent

6 oz. Cream cheese, softened, cubed

In a small bowl, dissolve bouillon in water then set aside. In a small saucepan, saute mushrooms and onions in butter until tender then stir in flour. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly. Cook for 1 or 2 minutes or until thickened. Reduce heat and stir in cream cheese until melted and soup is heat through.

Sharon Raasch • Champion, Neb.