Cream Of Mushroom Soup With Evaporated Milk Recipe
Ingredients
| Mushrooms | 1/4 Pound | |
| 2 tablesp. butter, margarine, fat or salad oil | ||
| 1 tablesp. minced onion | ||
| Celery seed | 1/4 Teaspoon | |
| Chicken bouillon cubes | 2 | |
| Boiling water | 2 Cup (16 tbs) | |
| 3 tablesp. flour | ||
| 2 c. bottled milk or 1 c. evaporated milk and 1 c. water | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Wash, but do not peel the mushrooms.
Chop fine and simmer, covered, for 5 min with 1 tablesp of the butter, the onion, and celery seed.
Dissolve the bouillon cubes intheboiling water; add to mushrooms and simmer, uncovered, 10 min.
Meanwhile, melt remaining 1 tablesp of butter in the top of a double boiler over direct heat.
Add the flour; stir until smooth; then add the milk, salt, and pepper.
Cook over boiling water, stirring constantly until smooth and thickened.
Add the mushroom mixture, heat and serve.
Chop fine and simmer, covered, for 5 min with 1 tablesp of the butter, the onion, and celery seed.
Dissolve the bouillon cubes intheboiling water; add to mushrooms and simmer, uncovered, 10 min.
Meanwhile, melt remaining 1 tablesp of butter in the top of a double boiler over direct heat.
Add the flour; stir until smooth; then add the milk, salt, and pepper.
Cook over boiling water, stirring constantly until smooth and thickened.
Add the mushroom mixture, heat and serve.
Chef
