Ingredients
1 teaspoon beef bouillon granules1/4 cup boiling water3 cups sliced fresh mushrooms1/4 cup chopped onion2 tablespoons butter2 tablespoons all-purpose flour1 cup 2% milk6 ounces cream cheese, cubed
Preparation
In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour.
Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until melted and soup is heated through.
