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Cream of Mushroom Soup

1 lb Fresh mushrooms
1/2 c Chopped onion
2 tb Chicken flavor instant Bouillon OR 6 Chicken Bouillion cubes
2 c Light cream/milk
1/4 c Margarine/butter
1/8 ts Pepper
3 c Water
1/4 c Flour
1/4 ts Ground nutmeg

In large pan combine mushrooms, onion, water, nutmeg and bouillon. Bring to boil; reduce heat and simmer 15 minutes or until mushrooms are tender. Stir to break un mushrooms. In blender, blend 1/3 mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream - cook and stir until thickened. Add to broccoli mixture. Heat thoroughly. Do not boil.

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