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“Pol Martin Recipe from Cookbook: Easy Cooking For Today”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons butter
  • 1 onion, peeled and finely chopped
  • 12 lb mushroom, cleaned and thinly sliced
  • 14 teaspoon basil
  • 5 tablespoons flour
  • 5 cups hot chicken stock
  • 14 cup light cream (hot)
  • 14 lemon, juice of
  • 1 pinch celery seed
  • 1 dash paprika
  • salt and pepper

Directions

  1. Heat butter in saucepan. When hot, add onion, cover and cook 4 minutes over medium heat.
  2. Add mushrooms, spices and lemon juice: mix well. Cover and cook 4 minutes over medium-high heat.
  3. Mix in flour and cook 1 minute, uncovered, over low heat.
  4. Pour in chicken stock and season. Bring to boil. Cook soup, uncovered for 12 minutes over medium heat.
  5. Puree soup with cream in food processor.
  6. Sprinkle with paprika and serve with croutons.

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