Cream of Mushroom Soup

Cream of Mushroom Soup

� C sweet butter                                            60 ml

� C onion (Chopped)                                    60 ml

� C mushroom pieces                                    125 ml

1 T all-purpose flour                                       15 ml

2 C Chicken Stock                                         500 ml

� C milk                                                        125 ml

Salt & pepper to taste

Melt butter in soup pot. Add onion and mushrooms. Cook until tender. Blend flour with part of the chicken stock in screw top jar until smooth. Add to remaining stock; stir to blend. Pour into soup pot; heat soup, stirring frequently, until lit reaches boiling point. Remove from heat. Stir in milk and salt and pepper to taste. Reheat before serving.

Yield: 4 to 5 servings

Cookbook: Caring & Cooking for the Hyper-Active Child

Author: Mary Jane Finsand

Typed By: Susan alexanderjamesmom@gmail.com

Contributed by :

 * Catsrecipes Y-Group