Mushroom And Onion Soup - cooking recipe

Ingredients

8 oz. fresh mushrooms, rinsed and patted dry
2 Tbsp. butter
1 medium onion, finely diced (1/2 c.)
2 Tbsp. flour
1/2 tsp. salt
pepper according to taste
10 3/4 oz. can chicken broth, undiluted
1 1/4 c. milk

Preparation

Either in a food
processor
with coarse shredding disk coarsely grate mushrooms or knife chop coarsely, about 3 cups. In a medium saucepan melt butter,
add onions and cook gently, stirring often until golden brown
and
tender.
Add mushrooms and cook rapidly, stirring often until wilted.
Have heat high enough so mushrooms do not give
off
their
liquid.
Stir
in flour, salt and pepper.
Turn off
heat
and gradually stir in broth and milk, keeping smooth;
then over moderate heat, stir constantly. Cook until thickened.
Makes
3 1/2 cups.
Sprinkle with fresh parsley or chives.