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Fresh Mushroom Soup

1 lb. fresh mushrooms
6 tbsp. butter
2 c. finely chopped onions
1/2 tsp. sugar
1/4 c. flour
1 1/4 c. water
2 c. chicken broth
1/2 c. dry vermouth
1 tsp. salt
1/4 tsp. pepper

Slice 1/3 of the mushrooms and finely chop the rest. In a large saucepan melt the butter. Add onions and sugar; saute over medium heat, stirring frequently about 15 minutes or until golden. Add sliced and chopped mushrooms and saute 5 minutes. Stir in flour until smooth; cook 2 minutes stirring constantly. Pour in water and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly. Reduce heat and simmer uncovered 10 minutes. (Can be prepared in advance to this point. Cover, refrigerate.) To reheat, heat to boiling, cover, simmer 10 minutes. Makes 6 cups.

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