Cream Of Mushroom Soup - cooking recipe

Ingredients

1/4 lb. fresh mushrooms
2 Tbsp. butter or margarine
1 Tbsp. minced onion
1/4 tsp. celery seed
2 chicken bouillon cubes
3 Tbsp. flour
1 c. evaporated milk
1 c. water
salt and pepper

Preparation

Wash, but do not peel the mushrooms.
Chop fine and simmer, covered, for 5 minutes with 1 tablespoon of the butter, the onion and celery seed.
Dissolve the bouillon cubes in the boiling water; add to mushrooms and simmer, uncovered, for 10 minutes. Meanwhile, melt remaining 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 and heat through.
Serves 6.