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Fresh Mushroom Soup

2 tb Butter
1/2 lb Fresh mushrooms, sliced
1/2 c Finely chopped onion
1/2 ts Vegetable seasoning
1 tb Arrowroot powder
2 c Skim milk
1 Cube bouillon

In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4 of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly.

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