Cream of Mushroom Soup Ingredients: 2 (7 ounce) cans chopped mushrooms, undrained 2 cups water 2 tablespoons butter 1 small onion, chopped 1/4 cup all-purpose flour 1 teaspoon seasoning salt 1 (12 ounce) can evaporated milk 1/4 teaspoon white pepper, or to taste 2 cans (10-3/4 ounces each) chicken broth 1/8 tsp ground nutmeg 1 cup heavy cream Chopped parsley for garnish Directions Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder. Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft. Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add...
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