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1/2 lb. button mushrooms, wiped clean 1/4 c. butter 2 Tbsp. all-purpose flour 2 1/2 c. milk 1 (3 oz.) pkg. cream cheese 2 Tbsp. chopped chives 2 tsp. lemon juice salt and freshly ground black pepper Finely chop the mushrooms, reserving 2 to 3 whole ones for the garnish. Melt half the butter in a skillet. Add the chopped mushrooms and sauté for about 5 minutes. Set aside. Melt the remaining butter in a large saucepan. Sprinkle in the flour and stir over low heat for 1 to 2 minutes, until it is straw-colored. Off heat, gradually stir in the milk. Return to the heat and simmer, stirring, until the mixture is thick and smooth. Remove from the heat again and add the cheese, a little at a time, stirring until melted. Stir in half the chives, all the mushrooms, their juices and the lemon juice. Season to taste. Return to heat and simmer for 2 to 3 minutes. Do not allow to boil. Pour into 4 warmed soup bowls. Float a few slices of mushrooms on top of each serving. Sprinkle lightly with the remaining chives and serve the soup at once. Serves 4. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |