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Cream of Mushroom Soup

5 cups chicken stock
1/2 pound mushrooms -- thickly chopped
1/4 cup onion -- chopped
4 tablespoons butter
1/4 cup flour
1 cup half-and-half
salt & pepper
1/4 cup sweet white wine -- optional

In a large saucepan, combine broth, mushrooms, and onion; bring to a boil and simmer 20 minutes. Puree mixture in blender or food processor and return to pan. Work butter and flour together to make a paste. Reheat soup and whisk in butter mixture, stirring constantly until thickened. Stir in 1/2 & 1/2 and add s&p. Add wine, if desired, just before serving. Garnish with fresh parsley and paprika.


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