Cream Of Mushroom Soup - cooking recipe

Ingredients

1/2 lb. mushrooms, thinly sliced
3 chicken bouillon cubes
2 slices onion
1/4 c. butter or margarine
3 Tbsp. flour
3 c. milk
salt and pepper
chopped parsley
2 c. boiling water

Preparation

Put mushrooms in a kettle with 2 cups boiling water, bouillon cubes and onion.
Bring to a boil and simmer, covered, for 10 minutes.
Melt butter in saucepan and blend in flour.
Gradually add milk and cook, stirring, until slightly thickened.
Add to mushrooms and season to taste with salt and pepper.
Sprinkle with parsley.
Makes about 1 1/2 quarts.