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Cream of Mushroom Soup
1 oz Dried cepes; or other wild mushroom
1/2 c Water; boiling
6 tb Butter
1 lb Fresh mushrooms; sliced
1 sm Onion; finely minced
5 tb Flour
1 c Milk
1/2 c Half-and-half
1 1/2 c Chicken stock or broth
Soak dried mushrooms in boiling water. Meanwhile, wash and slice fresh
mushrooms. Melt two tablespoons of the butter in a saucepan; add onions,
soaked cepes minced very fine, and sliced fresh mushrooms and saute for 15
minutes, allowing liquids to evaporate. Transfer sauteed mushrooms to a
warm bowl and set aside.
Melt remaining butter in the saucepan and blend in flour to make a roux.
Cook for a few minutes, then stir in milk and cook until thick and smooth.
Stir in broth and water from soaking mushrooms. Add sauteed mushroom
mixture. Heat just to boiling, stir in half-and-half and serve.
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