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Fresh Mushroom Soup

1 lb. mushrooms
2 c. finely chopped onion
1/4 c. flour
1 3/4 c. chicken broth
1 tbsp. salt
6 tbsp. butter
1/2 tsp. sugar
1 c. water
1 c. dry vermouth
1/4 tsp. pepper


Slice 1/3rd of mushrooms and finely chop rest. In large pan, melt butter. Add onions and sugar. Saute over medium heat, stirring 15 minutes until golden. Add mushrooms, saute 5 minutes. Stir in flour until smooth. Cook 2 minutes stirring constantly. Pour in water and stir until smooth. Add remaining ingredients - heat to boiling, stirring constantly. Reduce heat - simmer uncovered 10 minutes. To reheat - heat to boiling - cover - simmer 10 minutes. Serves: 6 cups


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