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Cream of Mushroom Soup

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3 tablespoons butter or margarine
1 tablespoon minced onion
2 cups chicken broth or 2 cups water and 2 chicken bouillon cubes
2 cups milk
3/4 cup finely chopped fresh or canned mushrooms
2 tablespoons flour
1/2 teaspoon celery salt
salt and pepper, to taste


Melt butter in a saucepan, add mushrooms and onion and cook and stir until the onion is transparent. Add flour and blend. Add chicken broth and cook and stir until the resulting sauce is smooth and thickened. Add milk gradually, stirring constantly. Add celery salt and slat and pepper, to taste, and heat to serving temperature, but do not boil.

Make 4 to 5 servings

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