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Cream of Mushroom Soup


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  • 6 Tbsp. butter
  • 1 med. onion, finely chopped
  • 10 oz. mushrooms, chopped
  • 3-4 Tbsp. flour
  • 3 cups beef stock
  • 1 bay leaf
  • 1/8 tsp. pepper
  • 3/4 c. half and half I use fat free
  • 1/4 c. sherry (optional)



Step 1

Melt butter in a heavy pan. Add onions and stir over moderate heat until transparent. Add mushrooms, cook stirring another 4 minutes.
Remove mixture from heat and stir in flour. Add the stock and sherry slowly, stirring constantly. Add bay leaf and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Remove bay leaf, and stir in the cream.


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