"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom Soup Recipe

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

Monica Diaz
Added: Saturday, November 18, 2006


Cream of Mushroom Soup

2 12 oz pkgs of fresh mushrooms, sliced
2-3 small onions, chopped
2 T butter
1 Can Cream Chicken Soup
! cup V-8 juice
2 cups chicken broth
4 T butter
4 T flour
1/2 tsp salt
1/2 tsp pepper
1 cup milk

Simmer together mushrooms onions and butter for 5 min and add 1 can cream of chicken soup (undiluted)

In another kettle, add:
Chicken Broth

Bring this to a boil and add mushroom and onion mixture and simmer until thickened. (about 10-15 min)




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