Evening Time Cream Of Mushroom Soup
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||1 Cup (16 tbs), divided|
|Onions||2 Medium, diced|
|Celery ribs||3 , diced|
|Green pepper||1 Small, diced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Chicken broth||6 Cup (96 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||9 Cup (144 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
In a large kettle, saute garlic in 2 tablespoons butter.
Add onions, celery and green pepper; saute until tender.
Add mushrooms; saute for 5 minutes.
Stir in broth and simmer for 20 minutes.
In a saucepan, melt remaining butter; stir in flour until smooth.
Gradually stir in milk.
Cook and stir over low heat until mixture comes to a boil; boil for 2 minutes.
Add to mushroom mixture; stir in seasonings.