Here's what's cookin' in Susan's oven!
Cream of Mushroom Soup
Slice 4 cups canned mushrooms (keep juice) and one cup onions and saute in one cup of butter for 5 minutes
Blend in 1 cup flour.
Add 4 quarts of chicken broth and mushroom juice. Cook until thickened slightly. Cool slightly and add:
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4 cups - cream |
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2 teaspoons - salt |
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1/4 teaspoon - nutmeg |
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1 teaspoon - white pepper |
Heat through. Serves 12.