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Cream of Mushroom Soup
2 sm. onions
3 to 4 stalks of celery
4 to 5 c. mushrooms
46 oz. can College Inn chicken broth
7 c. milk
1 1/3 oz. Crisco or bacon grease
5 1/3 oz. flour
1/3 oz. salt
1/3 tsp. pepper
3 to 4 med. potatoes
In small saute skillet, saute chopped onions and celery until soft. Add mushrooms. Simmer until done. In a large pot, heat chicken broth. Add mushrooms, celery and onion mixture. Add potatoes (cubed). In a medium pot, heat 7 cups of milk on low heat. Mix together 5 1/3 ounces flour, 1/3 ounce salt, 1/3 teaspoon pepper. Little by little mix with milk in blender. Return to pot and simmer 15 to 20 minutes. Then slowly add milk mixture to broth on very low heat. Simmer until thickened.
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