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RECIPE SUBMITTED BY Dorothy Nell Herron
Cream of Mushroom Soup
1lb.Mushrooms
1 Tbsp Lemon Juice
1 Tbsp Butter
2 Onions chopped
1Tsp Salt
1/2Tsp Black Pepper
2 Cups Heavy Cream
1 1/2Cup Chicken Stock
1 Tsp Cornstarch dissolved in 1 Tbsp water
1 Tsp Thyme
In a food processor chop mushrooms with lemon juice. In a stock pot melt butter and saute onions over medium heat for 3 minutes. Add mushrooms, thyme, salt and pepper cook 10 minutes. Add cream and chicken stock bring to a boil stirring constantly. Reduce heat to low simmer cover 20 minutes stirring occasionally. Add cornstarch stir well simmer 10 minutes.

 

 

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