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Cream of Mushroom Soup

Cream of Mushroom Soup


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Cream of Mushroom Soup
  • 4 tablespoons of you
  • 8 tablespoons of sifted flour
  • 6 cups chicken broth
  • 300 gr. fresh mushrooms
  • half teaspoon salt
  • half teaspoon black pepper

  1. Melt the margarine in a saucepan.
  2. Stir in melted fat flour, mix well.
  3. gently cook until brown on very low heat.
  4. Meanwhile, boil the chicken stock to a transport.
  5. The source stirring with a wooden spoon or a wire feeding the roasted chicken broth flour.
  6. Fresh mushrooms are first boiled in water until they lost their vitality, stir into the soup.
  7. about 30 minutes over low heat. Serve warm coat of cooking salt and pepper.
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