Cream of Mushroom Soup

Ingredients

• 2½ cup sliced mushrooms
• ¼ cup chopped onion
• ½ cup chopped celery
• 2 Tbsp butter
• 2 cup chicken bouillon or water
• 2 Tbsp chopped parsley
• recipe follows Cream Sauce
• 3 Tbsp optional white wine
• 1 tsp salt
• ⅛ tsp paprika
• ⅛ tsp optional nutmeg

Method

1. Cook the mushrooms, onion and celery in the butter until the onion is tender. Add the bouillon and parsley. Cover; simmer for 20 minutes. Drain the vegetables, reserving the cooking liquid. Place the cooked vegetables in a blender container; blend on high speed until coarsely ground.
2. Blend the reserved cooking liquid slowly into the Cream Sauce. Cook, stirring, until it begins to boil. Stir in the ground vegetables; heat but do not boil. Add wine, if desired; season with salt, paprika and nutmeg. Serve immediately.
3. Cream Sauce: Melt 2 tablespoons butter; stir in 2 tablespoons flour. Cook over low heat for 3 minutes. Gradually blend in 1 cup milk, 1/2 small bay leaf, a dash of cloves and 1 teaspoon minced onion. Cook, stirring, until thickened. Remove the bay leaf.

Notes

Yield: 4 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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