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Cream of Mushroom Soup

8 tb Butter
6 tb Sifted flour
2 tb Choped onions
1 1/2 lb Fresh domestic mushrooms; cleaned (up to 2)
2 tb Water
1 1/2 c Heavy cream
1/2 ts Dried savory
2 ts Sugar
1 ts Soy sauce
Salt to taste


Melt 6 tablespoons of the butter in saute pan and gradually stir in sifted flour. Cook over low heat, stirring, 5 minutes. Set aside.

Cook onions in remaining 2 Tablespoons of butter in a separate saucepan. When onions are transparent, add mushrooms and water. Cover and lower heat. Simmer gently 30 minutes, stirring 2 or 3 times.

Remove lid from onions and mushrooms; stir in cream and all remaining seasonings, except salt. Bring to simmer.

Stir in flour-butter mixture to thicken. Salt to taste. Serve immediately. Makes 4 small, but filling, servings.


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