"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream of Mushroom Soup Recipe

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

Contributor:  
Contributor:  
Sue Dames
Added: Wednesday, May 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh mushrooms
3 T margarine
4 cup chicken broth
1/2 tsp leaf basil-dried
2 cup evaporated milk
1/2 cup flour
1/4 cup white wine (optional)
salt & white pepper to taste

Directions:
Directions:
Wash mushrooms and trim. Slice or chop into small pieces. In a 3 - 4 qt. pot cook mushrooms in melted margarine, stirring frequently until lightly brown. Add chicken broth and basil. Bring to a boil. Turn down heat and simmer gently for about 30 minutes. Remove from the heat. In a separate bowl; blend evaporated milk and flour together until smooth. Pour mixture into soup pot. Return to the heat and stir the simmering pan until the soup thickens. Add wine. Do not allow soup to boil again. Add salt and pepper to taste. Serve hot.

Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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