From Sandi's Recipe File - Cream of Mushroom Soup

Presents

"Cream of Mushroom Soup"

Recipe Source:
From the Personal Collection of
Doris Hermon

Serving Size: Makes 6 servings

Amount Ingredient

1/4 pound whole fresh mushrooms; or 1 1/8 cups minced mushroom stems

1 tablespoon butter or margarine

1 tablespoon minced onion

1/4 teaspoon celery seeds

2 chicken bouillon cubes

2 cups boiling water

1 tablespoon butter or margarine

3 tablespoons flour

2 cups milk

1 teaspoon salt

1/8 teaspoon pepper

Preparation Instructions:

Wash whole mushrooms; chop fine. Add 1 tablespoon butter, onion, celery seeds; simmer, covered, 5 minutes. Add bouillon cubes, boiling water; simmer, uncovered, 10 minutes.
In double boiler top over direct heat, melt 1 tablespoon butter. Add flour; stir till smooth. Add milk, salt, pepper. Cook over boiling water, stirring, till thickened. Add mushroom mixture; heat. Makes 6 servings.

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