Cream of Mushroom Soup

[Guest guest]

I know we have some folks who beware the mycopia here, but for those who

love them, this recipe is wonderful. It makes way too much for this house, but

I freeze smaller portions and use them as sauce bases for vegetable

casseroles; way better than that canned stuff.

 

Cream of Mushroom Soup

 

2 garlic cloves, minced

1 cup butter or margarine, divided

2 medium onions, diced

3 celery ribs, diced

1 small green pepper, diced

2 1/2 lbs fresh mushrooms, sliced

6 cups vegetarian " chicken " broth

1 cup flour

9 cups milk

2 tsp salt

1/2 tsp pepper

1/4 tsp ground nutmeg

 

In a large kettle, saute garlic in 2 tsp butter. Add onions, celery and green

pepper; saute until tender. Add mushrooms; saute for 5 minutes. Stir in broth

and simmer for 20 minutes. In a saucepan, melt remaining butter; stir in flour

until smooth. Gradually stir in milk. Cook and stir over low heat until mixture

comes to a boil; boil for 2 minutes. Add to mushroom mixture; stir in

seasonings. Yield: 16 to 18 servings (4 3/4 quarts)

 

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Your own soul is nourished when you are kind; it is destroyed when you are

cruel.

~ King Solomon