Rocky Mountain Recipes 12-28-09
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.
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.
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