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CONDENSED CREAM OF SOUP

2005 Conference Cookbook

Sauté:

1 Tbl.

Butter

1 cup

Mushrooms – diced

Cream Ingredients:

4 Tbl.

Butter

½ cup

Evaporated Milk

½ cup

Milk

½ tsp.

Onion Flakes

1 pinch

Celery Seeds

1 pinch

Garlic Powder

¼ tsp.

Salt

⅛ tsp.

Pepper

Make into a paste:

2 ½ Tbl.

Sweet Rice Flour

¼ cup

Milk

Directions:

1.       Sauté mushrooms in butter. Remove and reserve.

2.       Heat milk and evaporated milk to boil.

3.       Stir in remaining cream ingredients.

4.       Slowly add paste, stir until thickened.

5.       Stir in mushrooms and heat.

Note: Can substitute canned mushrooms for fresh, skip sauté steps. For cream of chicken substitute ½ cup diced cooked chicken.

 

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