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Cream of Mushroom Soup
6 tb Butter
1 md Onion, finely chopped
1/2 lb Fresh mushrooms, finely chopped
3 tb Flour
3 c Beef stock
1 Bay leaf
1/8 ts Freshly ground pepper
3/4 c Half-and-half
Melt the butter in a heavy pan. Add the onions and stir over
moderate heat until onions are transparent. Add the mushrooms and
cook, stirring, another 4 minutes.
Remove the mixture from the heat and blend in the flour. Add the
stock slowly, stirring constantly. Add the bay leaf and pepper.
Bring the mixture to a boil, reduce heat and simmer 5 minutes.
Remove the bay leaf and stir in the cream. If desired, garnish with
croutons just before serving.
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