Classic Cream Of Mushroom Soup
|Fresh mushrooms/1/2 cup canned mushrooms||1⁄4 Pound, chopped|
|Water/Chicken stock||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Cream/Evaporated milk||1⁄2 Cup (8 tbs)|
|Ground mace||1⁄16 Teaspoon|
1. Wash and chop the mushrooms, saute in butter or margarine 5 minutes, cover and simmer 5 minutes more.
2. Blend in the flour, mix well, add water or chicken bouillon, stir and simmer until thickened, then add milk and simmer 2 minutes, stirring.
3. Finally lower heat, add cream or evaporated milk, salt, pepper and mace, heat for 2 minutes.