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Cream of Mushroom Soup


Yield: Serves 4

A sprinkling of herbs or paprika will brighten up this creamy soup.


  • 1/2 pound mushrooms, thinly sliced
  • 1 onion, peeled and chopped
  • 1 small stalk celery, chopped
  • 2 cups water or chicken stock
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 quart milk, scalded
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste
  • Chopped parsley or paprika


Combine mushrooms, onion, celery, water, and 2 tablespoons butter in soup kettle; simmer, partially covered, 15 minutes. In a saucepan melt remaining 2 tablespoons butter. Add flour and stir with whisk over low heat until smooth. Slowly add hot milk. Cook over low heat, stirring, until mixture is smooth and thickened. Pour into soup kettle. Add Worcestershire sauce and season with salt and pepper. Garnish with chopped parsley or paprika.
Updated Wednesday, September 5th, 2007
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