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Fresh Mushroom Soup
 

6 Tablespoons butter 2 cups finely minced yellow onions

1/2 teas. Sugar 1 pound fresh mushrooms 1/4 cup flour

1 cup water 13/4 cups chicken broth 1 cup dry sherry

1 teas. Salt 1/4 teas. Pepper

In large saucepan melt butter and cook onions and sugar slowly until golden,

about 30 minutes. Slice 1/3 of the mushrooms and finely chop the rest.

Add all of the mushrooms and sauté for 5 minutes. Stir in flour until smooth.

Cook for 2 minutes, stirring constantly. Pour in water and stir until smooth.

Add remaining ingredients and heat to boiling, stirring constantly.

Reduce heat and simmer uncovered 10 minutes.

Recipe donated by: Donna Rivera-Loudon
http://my.tupperware.com/DonnaLoudon