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Cream of Mushroom Soup

  Melt the butter in a heavy 2-quart saucepan. Blend in the flour, salt, and pepper, stirring until well mixed. Remove from the heat and add the chicken broth and the milk. In a separate pan melt the butter and sauté the chopped mushrooms. Season with the onion salt. Add to the milk mixture. Simmer approx. 10 minutes on low heat until all flavors are blended, stirring constantly. Serve piping hot with a slice of fresh mushroom or minced parsley.

Makes 6 servings
3 T. butter
2 T. all-purpose flour
1 t. salt
1/4 t. pepper
2 c. rich chicken broth
2 c. milk (1 cup each milk and cream may be substituted for extra rich soup
1˝ cups finely chopped mushrooms
2 T. butter
1/2 t. onion salt
minced parsley (optional)
sliced fresh mushrooms(optional)

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