Mushroom And Onion Soup

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   Either in a food

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   processor

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   with coarse shredding disk coarsely grate mushrooms or knife chop coarsely, about 3 cups. In a medium saucepan melt butter,

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   add onions and cook gently, stirring often until golden brown

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   and

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   tender.

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   Add mushrooms and cook rapidly, stirring often until wilted.

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   Have heat high enough so mushrooms do not give

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   off

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    their

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    liquid.

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    Stir

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    in flour, salt and pepper.

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    Turn off

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    heat

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    and gradually stir in broth and milk, keeping smooth;

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    then over moderate heat, stir constantly. Cook until thickened.

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    Makes

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    3 1/2 cups.

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    Sprinkle with fresh parsley or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.