Cream of Mushroom Soup

Ann Brown

3 (8-oz) packages sliced fresh mushrooms

1 medium onion, finely chopped

3 tablespoons butter, melted

½ cup flour (GF mix)

2 (14 ½ -oz) cans chicken broth*

3 cups whipping cream (for low fat use Fat Free Half and Half)

¼ cup dry white wine

1 ½ teaspoons salt

1 teaspoon dried tarragon

1 teaspoon Worcestershire sauce

¼ teaspoon freshly ground pepper

Coarsely chop mushrooms. Sauté mushrooms and onion in butter or olive oil in a large Dutch oven over medium heat 10 minutes or until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Stir in broth and remaining ingredients. Bring to a boil reduce heat to medium-high. Cook 20 minutes or until thickened, stirring often. Yield 10 cups

Note * I make the equivalent using Herb-ox Chicken flavored Bouillon.