Watercress & Mushroom Soup

Recipe Description

Recipe Ingredients

1 lb. fresh mushrooms
5 tablespoons margarine
salt, pepper
1 teaspoon lemon juice
1 bunch watercress
¼ cup coarsely chopped onion
3 tablespoons flour
3 cups rich chicken broth

Instructions

Cut off stems of mushrooms, chop. Slice caps. Melt 3 tablespoons margarine, add chopped mushrooms. Sprinkle with salt, pepper and lemon juice. Cover, cook 10 minutes, stirring. Drain, reserving liquid. (there should be ¾ cup of liquid). Set drained mushrooms aside. Cut off and reserve watercress leaves. (There should be about 4 cups). Chop stems coarsely. Heat 2 tablespoons margarine and add onion, watercress stems and stir to wilt. Cook about 2 minutes. Ad flour. Measure 1 cup mushrooms. Set aside. Add remainder to onion, watercress mixture, add mushroom liquid and chicken broth, stirring. Simmer 10 minutes. Add to blender. Blend coarsely. Return to kettle; add cup of reserved mushrooms and water cress leaves. Bring to a boil. Serve hot. Yields 6 to 8 servings.