Cream of Mushroom Soup 3
Categories: Cream of, Mushroom, Soup
1/2 pound of fresh mushrooms
2 small Slices onion, chopped
1 quart of milk
1 cup of evaporated milk
1 teaspoon of salt
2 tablespoons of butter |
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Wash mushrooms quickly in cold water. Drain, trim off ends of stems and any blemishes. Chop fine. Place mushrooms and onion in top of double boiler, add milk, and cook over boiling water, stirring occasionally until mushrooms are tender (about 45 minutes). Add evaporated milk and salt, and stir in butter. Serve piping hot. 5 servings Posted to recipelu-digest Volume 01 Number 373 by ncanty@juno.com (Nadia I Canty) on Dec 15, 1997
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