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Mushroom Soup

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4 cups chicken stock
3/4 pound mushrooms
1 slice onion
1/4 cup butter
1/8 cup flour (scant)
1/4 cup cream
1/4 cup top milk
pepper (spice)


Wash, chop mushrooms, add with onion and cook in stock for 20 minutes. Then rub through sieve. Reheat and add thickening, then milk add cream which have been heated in double boiler.

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