Makes 6 (1 cup) serving
1/2 c. chopped onion
6 T. butter or margarine
1 lb. mushrooms, sliced
4 c. water
4 t. beef bouillon granules
1 c. whipping cream (or half & half)
2 T. cornstarch
In a Dutch oven over medium heat, saute onion in butter for 3 minutes. Add mushrooms and saute 2 minutes more. Stir in water and bouillon. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. In a small bowl, combine cream and cornstarch. Stir into the soup and bring to a boil, stirring constantly. Boil 1 to 2 minutes or until slightly thickened.
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. ~Leslie Newman
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