Here’s what’s cookin’ in Susan’s oven!
Cream of Mushroom Soup
- 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.