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Fresh Mushroom Soup

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CATEGORY CUISINE TAG YIELD
Meats Dutch Soup 4 Servings

INGREDIENTS

2 tb Butter
3 md Onions, coarsley chopped
1 1/2 lb Mushrooms, your choice or a
Mixture
3 c Chicken stock
1/3 c Minced fresh parsley
3 tb Tomato paste
1 cl Garlic, crushed
1/4 ts Freshly ground pepper
1/2 c Dry white wine
4 sl Rye bread, toasted

INSTRUCTIONS

1 c each grated Jarlsberg, Parmesan and
cheddar cheese, mixed
Melt butter in a soup pot or Dutch oven over medium high heat. Add onion
and saute until golden. Add mushrooms and saute briefly. Stir in stock,
parsley, tomato paste, garlic and pepper. Increase heat an quickly bring
soup to a boil.  Reduce heat and add wine. Cover and simmer 5 minutes.
Meanwhile, divide the toast and cheese between four soup bowls. Ladle hot
soup over top of cheese and serve immediately. Posted to MM-Recipes Digest
V4 #156 by Peg Doolin <pegsean@together.net> on Jun 04, 1997

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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

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