Recipes from the Journal

Mushroom Soup

Chop 1/2 pound mushrooms finely, saute with 1/4 c. onion in 4 T. butter for 15 minutes on low. Add 1 T. flour and saute a few more minutes. Add 2 c. chicken stock (though we used vegetable boullion (sp?) instead) slowly, and stir in. Simmer 20 minutes. Stir in 1/2 c. cream and add salt and pepper to taste. Delicious!

- 3/7/96

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