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Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wiersema
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound mushrooms, chopped (large pieces, they shrink when cooked)
1 c. heavy whipping cream
1/4 c. margarine or butter
1 can (14 1/2 oz.) chicken broth
3 TB. all purpose flour
1 TB. dry sherry, if desired (I recommend)
1/2 tsp. salt
freshly ground pepper

Directions:
Directions:
Melt butter in 3-quart sauce pan over medium heat. Cook all the mushrooms in butter, about 10 minutes, stirring occasionally, until they are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
Gradually stir in whipping cream and broth; heat until hot. Stir in sherry,. Sprinkle with pepper.

Personal Notes:
Personal Notes:
Sometimes I reduce the amount of mushrooms to 3/4 lb. This is still ALOT of mushrooms in the soup.

 

 

 

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