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Cream of Mushroom Soup
1/2 lb Fresh mushrooms
2 sm Slices onion; chopped
1 qt Milk
1 c Evaporated milk
1 ts Salt
2 tb Butter
Wash mushrooms quickly in cold water. Drain, trim off ends of stems and any
blemishes. Chop fine. Place mushrooms and onion in top of double boiler,
add milk, and cook over boiling water, stirring occasionally until
mushrooms are tender (about 45 minutes). Add evaporated milk and salt, and
stir in butter. Serve piping hot. 5 servings
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