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Cream of Mushroom Soup
1 lb. sliced fresh mushrooms
1 med. onion, finely chopped
1/4 c. plus 2 tbsp. butter
1/3 c. flour
3 c. chicken broth
2 c. half and half weight cream
1 tsp. salt
1/4 tsp. pepper
Saute mushrooms and onion in butter over low heat 10 minutes or until tender. Add flour stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth. Cook over medium heat stirring constantly until thickened and bubbly. Reduce heat to low. Stir in cream. Heat gently, do not boil.
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