The biblical view of children is that they are a blessing and a gift from the Lord (Ps. 127:3–5). However, Western culture increasingly treats children as liabilities. We must learn to see all children as God does, and we must act toward them as He commands us to act. We must defend the cause of the weak and fatherless; maintain the rights of the poor and oppressed; rescue the weak and needy; and deliver them from the wicked (Ps. 82:3–4).

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Eggs		Vegetables	6	Servings

INGREDIENTS

1	lb	Mushrooms (sliced)
2	sm	Onions (finely chopped)
3	tb	Butter
1	tb	Oil
2	tb	Flour
2	cn	Chicken broth (condensed)
2	c	Water
2		Chicken bouillion cubes
1	c	Milk
4	tb	Sour cream
2		Egg yolks (beaten)
1/4	c	Sherry
1	tb	Worcesteshire sauce
	ds	Nutmeg
		Salt (to taste)
		Pepper (to taste)
	ds	Garlic powder

INSTRUCTIONS

Saute mushrooms and onions in butter and oil for 10 minutes or until
tender.  Add flour to sauteed vegetebles. Add stock mixture of the chicken
broth, water and bouillon to vegetables. Cook, not boiling, for 30 minutes.
Add milk, stirring constangly.  Take half mixture and blend in blender.
Return to pot with other soup mixture. Add sour cream to cooking soup and
stir.  Add egg yolks to cooking soup, stirring constantly. Bring sherry to
a boil and add to soup. Add remaining ingredients, simmer for 15 minutes
and serve.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
Coleman

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”