| | Soups, Stews & Chili | | Cheese-Mushroom Soup (print) | | Provided By: Kelly | | Description: | | Ingredients | 2 T. Butter
½ pound fresh mushrooms, sliced
¼ cup chopped onion
3¾ cup milk
additional ¼ cup milk
4 t. dill weed
2 T. flour
4 instant chicken boullion cubes
1 egg slightly beathen
1½ cup cubed velveeta cheese
1 T. fresh lemon juice | | Directions | -melt butter in 2 qt saucepan; add mushroom and onion and sautee until tender
-gradually stir in 3¾ milk, instant boullion and dill weed
-heat almost to boiling; stirring constantly
-stir ¼ cup milk into flour until smooth; gradually stir flour mixture into soup
-bring to boil and stir 1 minute. Gradually blend a few tablespoons of hot mixture into egg, 1 T. at a time
-return egg mixture to pan. Cook 1 minute. Remove from heat. Stir in cheese until melted
-if necessary, return to heat to finish meling cheese (do not boil)
-stir in lemon juice and serve immediately
| | Notes | | |
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