Vintage Fresh Mushroom Soup - cooking recipe

Ingredients

1 lb fresh mushrooms
2 tablespoons oil
2 cups water (chicken broth may be substituted)
2 cups nonfat dry milk powder
1 teaspoon onion flakes
1 tablespoon parsley flakes
1 tablespoon flour
1 tablespoon sherry wine
salt and pepper, to taste
5 teaspoons green onion tops, thinly sliced (for garnish)

Preparation

Slice caps and stems of mushrooms in thick pieces.
Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.
Combine all other ingredients in blender and mix until thick and foamy.
Add mushrooms to blender and, using lowest speed, blend for 4 to 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. (I generally skip this step, preferring identifiable mushroom slices.).
Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning. Use an asbestos pad if soup is to be left on the stove.
Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.