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Cream of Mushroom Soup
8 ounces fresh mushrooms, sliced or coarsely chopped
2 tablespoons onions, chopped
1 - 2 garlic cloves, minced
2 tablespoons butter
2 - 3 tablespoons flour (separated)
2 cups chicken or beef broth
1 cup light cream or 1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Melt butter in large frying pan. Add onions, garlic and mushrooms. Cook until onions are soft.
Stir in 2 tablespoons flour.
Add in the chicken broth and heat until slightly thickened, adding the remaining 1 tablespoon flour if needed, while stirring frequently.
Stir cream with additional 1 tablespoon flour and seasonings.
Add cream to soup. Heat to thicken while stirring frequently.
Cook time: 20 mins
Total time: 20 mins
Yield: 4 servings
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