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Mushroom: Fresh Mushroom Soup

Source of Recipe

Jeanne Jahn


List of Ingredients

8 ounces fresh white mushrooms, clean and slice
1 tablespoon finely chopped onion
1 tablespoon dry celery leaves, to taste
1/4 cup flour for thickening -- (1/4 to 1/2)
4 1/2 cups milk
1 tablespoon chicken bouillon granules


Recipe

Saute mushrooms and onion in margarine until tender. Add the celery flakes and stir together. Lift the mushrooms out of the margarine; set aside. Add enough more margarine to stir the flour into. Add the milk slowly, stirring as you go, so as to get a nice smooth creamy soup. After it bubbles up well and is thickened the way you like it, add chicken bouillon crystals. Stir well and add the mushrooms. Cook together briefly and serve. Note: I use either 1 or 2 percent milk. If you like more mushrooms, add more. A few parsley flakes sprinkled on top adds color and flavor also. Serves 4.