Cream Of Mushroom Soup With Evaporated Milk
|Fresh mushrooms||1⁄4 Pound|
|Butter/Margarine / fat / salad oil||2 Tablespoon|
|Minced onion||1 Tablespoon|
|Celery seed||1⁄4 Teaspoon|
|Chicken bouillon cubes||2|
|Boiling water||2 Cup (32 tbs)|
|Milk/1 cup evaporated milk and 1 cup water||2 Cup (32 tbs) (Bottled Milk)|
Wash, but do not peel the mushrooms.
Chop fine and simmer, covered, for 5 min with 1 tablesp of the butter, the onion, and celery seed.
Dissolve the bouillon cubes intheboiling water; add to mushrooms and simmer, uncovered, 10 min.
Meanwhile, melt remaining 1 tablesp of butter in the top of a double boiler over direct heat.
Add the flour; stir until smooth; then add the milk, salt, and pepper.
Cook over boiling water, stirring constantly until smooth and thickened.
Add the mushroom mixture, heat and serve.