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Mushroom Soup in Pumpernickel Bread Bowls Recipe

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

Brian and Jaclyn Heinrichs
Added: Thursday, July 23, 2009


1/2 cup butter or margarine
1/2 cup chopped onion
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 cup chicken stock
1 cup beef stock
1 cup milk
1 cup cream
500 g fresh mushrooms, sliced or chopped
2-4 small round loaves of pumpernickel bread, hollowed
4 tsp white wine (opt)

Put butter, onion and mushrooms in large pot. Saute until onion is soft and clear. Add flour, salt, pepper, and garlic powder. Mix in. Stir in beef and chicken stock and milk. Heat and stir until it boils and thickens. Stir in cream and wine. Bring to boiling temperature and serve in hollowed bread bowls.




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