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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 12 cup chopped fresh mushrooms
- 12 cup chopped onion
- 2 tablespoons butter
- 3 14 cups milk, divided
- 12 teaspoon salt
- 14 teaspoon garlic salt
- 1 dash pepper
- 1 dash ground nutmeg
- 2 teaspoons potato starch
- 1 (10 ounce) package frozen chopped spinach, thawed, well drained
- 4 ounces cream cheese, cubed
Method
- Cook mushrooms and onion in butter in medium saucepan on medium heat until tender.
- Add 3 cups of the milk and the seasonings.
- bring just to boil, stirring frequently.
- Add potato starch to remaining 1/4 cup milk; stir until well blended.
- Gradually add to hot mixture in saucepan, stirring until well blended.
- Cook until mixture boils and thickens, stirring constantly.
- Reduce heat to low; simmer 5 minutes.
- Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.
