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Curried Mushroom Soup

12 oz Fresh mushrooms
5 tb Butter or margarine
1 ts Curry powder
2 tb Flour
1 cn (10.5-oz) consomme
2 c Half and half
1 c Milk
Salt to taste
Pepper to taste


Clean mushrooms and slice in halves or thirds. Saute in 4 Tablespoons of butter and sprinkle with curry powder. After 3 to 5 minutes, remove from skillet and add 1 Tablespoon of butter. Then add 2 Tablespoons flour and stir thoroughly. Add 1 can undiluted consomme and simmer, stirring frequently. When slightly thickened, add Half and Half and milk. Simmer about 8 minutes. Do not boil. Return mushrooms to soup and season. When mushrooms are heated, serve immediately. For a thicker soup, more flour may be used. Yield: 5 servings.




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