"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Fresh Mushroom Soup Recipe

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

Cathy Yaras


1 ½ pounds fresh mushrooms, thinly sliced
2 stalks celery, chopped
1 small yellow onion
¾ pound potato, peeled and diced
¼ pound butter
4 oz. evaporated milk
Hot water
2 bay leaves
2 teaspoons salt
½ teaspoon pepper
1 teaspoon pepper
1 teaspoon oregano
⅛ teaspoon dill weed
1 clove garlic, chopped

Boil potatoes until tender. Drain and set aside. In a soup kettle, sauté onions and celery in butter with garlic and spices over medium heat until soft. Add mushrooms and cook another 20 minutes over low heat. Blend potatoes to a smooth texture and stir into mushrooms. Add milk and enough water to desired thickness. Serve piping hot.




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