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Cream of Mushroom Soup

2 c. mushrooms (1/2 lb.)
4 tbsp. chopped onion
4 tbsp. margarine
4 tbsp. flour
4 c. chicken broth, brown stock or beef broth (best)
1 c. half and half (light cream)
1 tsp. salt
1/2 tsp. pepper


Slice mushrooms through cap and stem; cook with onion in butter 5 minutes. Add flour and blend; add stock. Cook and stir until slightly thickened. Cool slightly; add cream and seasonings. Heat through; serve at once. Makes 8 to 12 servings.


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