Cream of Mushroom Soup

Wash the mushrooms and peel them. Chop the mushrooms and onion into medium-sized pieces.

Heat a skillet with vegetable oil over medium heat. Season the mushrooms and onion with salt and pepper, and sauté over low heat for 15–20 minutes, stirring occasionally.

Let the sautéed mushrooms and onion cool slightly, then puree them in a blender with one-third of the broth until smooth.

In a saucepan over low heat, melt the butter, add the flour, and cook for 2 minutes.

Add the prepared mushrooms and onion along with the remaining chicken broth to the saucepan, and bring to a boil over high heat.

Then simmer the soup over medium heat for 5–7 minutes.

Pour in the cream and season with salt and pepper to taste. Bring to a boil and remove from heat.