Cream of Mushroom Soup

• 4 c. sliced mushrooms
• ¾ c. creamy butter
• 1-1¼ c. flour
• ½ tsp. coarse ground pepper
• 2 tbsp. granulated chicken bouillon
• 8 c. 2% milk
• 1 pt. heavy cream
• 4 fresh green onions

Take 1 c. of sliced mushrooms and set aside. In a large soup pot melt ¼ c. of butter, dice 3 c. of mushrooms and sauté until mushrooms darken in color. Add remaining ½ c. of butter, fold in flour, pepper and bouillon, creating a roux. Scorch the roux to deepen the flavor stirring constantly on medium heat.

Slowly fold in with a whisk the cream and milk to desired consistency. Soup will thicken as it cooks. To thin down soup fold in more milk. Add half of the diced green onions. In a separate pan sauté 1 c. of sliced mushrooms to use as a garnish. When ready to serve, top with sautéed mushroom slices and diced green onions. Helpful Hint: To reheat soup make sure not to bring to a boil or the soup will separate.