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