- 1/4 Lb. Butter
- 6 oz. Fresh Mushrooms
- 3 oz. Flour
- White Pepper to taste
- 2 tbls Chopped Onion
- 1 Qt. Heavy Cream
- 6 oz. Fresh Broccoli
- 1 tbls Chicken Base
In a medium sized frying pan, combine the butter, onion, mushrooms, broccoli and white pepper. Cook over medium high heat until the mushrooms are soft. Add the flour and mix until all the flour is absorbed. Add the cream and the chicken base and continue cooking until soup thickens. If necessary thin soup with milk to desired thickness. This soup needs close attention while cooking. It must be stirred often and heat control is important.
Transfer to serving dishes and eat hot.