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Mushroom Soup
Ingredients:
1/2 lb. mushrooms
4 c. rich chicken broth
2 Tbs. each butter and flour
1/2 tsp. salt
Dash of cracked pepper
1/4 tsp. ginger
1/2 c. light cream (opt.)
Chopped celery
1/2 lb. mushrooms
4 c. rich chicken broth
2 Tbs. each butter and flour
1/2 tsp. salt
Dash of cracked pepper
1/4 tsp. ginger
1/2 c. light cream (opt.)
Chopped celery
Directions:
Remove stems from mushrooms and chop fine. Add to chicken broth, bring to a boil and simmer, covered, 20 minutes. Thinly slice caps and saute in butter in saucepan 2 to 3 minutes. Blend in flour and seasonings. Gradually stir in stock and mushrooms and cook, stirring, until slightly thickened. Add cream, if desired, and sprinkle with parsley. Makes 1 quart.
Remove stems from mushrooms and chop fine. Add to chicken broth, bring to a boil and simmer, covered, 20 minutes. Thinly slice caps and saute in butter in saucepan 2 to 3 minutes. Blend in flour and seasonings. Gradually stir in stock and mushrooms and cook, stirring, until slightly thickened. Add cream, if desired, and sprinkle with parsley. Makes 1 quart.
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