Cream of Mushroom Soup

Here’s what’s cookin’ in Susan’s oven!

Cream of Mushroom Soup             

1. Slice 4 cups canned mushrooms (keep juice) and one cup onions and saute in one cup of butter for 5 minutes

2. Blend in 1 cup flour.

3. Add 4 quarts of chicken broth and mushroom juice. Cook until thickened slightly. Cool slightly and add:

	4 cups – cream
	2 teaspoons – salt
	1/4 teaspoon – nutmeg
	1 teaspoon – white pepper

Heat thoroughly. Serves 12.