| MUSHROOM SOUP |
|
|
|
Makes about 1-1/2 quarts soup1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 3 tablespoons chopped onion 1 small clove garlic, minced 1/2 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper Dash ground red pepper 3 cups chicken broth 1 pound fresh mushrooms, cleaned and sliced lengthwise 2 cups milk Melt Crisco in a saucepan. Stir in onion and garlic; cook until onion is crisp-tender. Mix in a blend of flour, salt, and peppers. Stir in chicken broth gradually. Continuing to stir, bring to boiling and cook for 1 minute. Stir in sliced mushrooms. Cook covered over low heat for 30 minutes, stirring occasionally. Stir in milk and cook uncovered over low heat for 5 to 10 minutes. NOTE: Substitute vegetable stock for the chicken broth to make this a vegetarian dish. |
