Cynthia's Cream of Mushroom Soup


  • 1/2 c olive oil
  • 1/4 tsp fresh minced garlic
  • 2 c assorted mushrooms
  • 1/4 c diced yellow onions
  • 1/8 c beef base (bouillon)


Saute all ingredients above in large skillet until onions are tender.

In separate large sauce pan, make a roux.


2 sticks butter

1 c flour

Once roux is made, combine sauteed mushroom mixture to sauce pan and simmer for 5 minutes. Then add 1 quart milk and 4 oz white cooking wine, or dry white wine.

Heat through (about 5 more minutes) and serve hot.
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