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Mushroom Soup ****
Servings 4-6
1 1/2 lbs. fresh mushrooms
5 tbsp butter
1 medium onion, chopped
1/3 cup flour
4 cups chicken stock
1 tbsp butter
1 tsp salt
1/4 tsp ground nutmeg
white pepper
1 cup heavy cream
+ wash mushrooms
+ seperate caps from stems
+ slice half of caps
+ fine chop other half half of caps and all of stems
+ saute onion in butter until translucent
+ add chopped (not sliced) mushrooms
+ saute 3 minutes
+ stir in flower
+ add stock and (stirring constantly) bring to boil
+ reduce to simmer
+ let simmer 15 min
+ in seperate saucepan saute sliced mushrooms in 1 tsp butter until they have reduced but not browned
+ add to soup
+ season with s&wp
+ stir in heavy cream, heat

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Mushroom_Soup
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