Mushroom Soup

1. 1

   Separate mushroom caps and stems; slice caps thin.

2. 2

   Finely chop stems.

3. 3

   In 3-quart sauce pot melt the oleo.

4. 4

   Add mushrooms and stirring often, cook over brisk heat so mushrooms don't exude their juice.

5. 5

   Over low heat, stir in flour and onion soup mix; stir in boiling water, 2 cups at a time, keeping smooth.

6. 6

   Cover and simmer 10 minutes.

7. 7

   Add milk, half and half, salt and pepper.

8. 8

   Reheat. Makes 2 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.