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Source: Houston Junior League Cookbook

Mushroom - Mint Soup
This is an easy to make mushroom soup with a kick of mint.
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Serves: 24
Prep Time: 7 minutes
Cook Time: 10-15 minutes
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8 medium onions, chopped
2 cloves garlic, crushed
1/2 pound butter
2 pounds fresh mushrooms
4 teaspoons lemon juice
1/4 cup flour
4 quarts chicken stock
3 cups light cream
1 cup heavy cream
1/2 cup fresh mint, chopped
dry sherry
Salt and pepper

Slowly saute onion and garlic in butter 3-4 minutes. Add mushrooms and lemon juice; cook very slowly about 10 minutes. Chop mixture coarsely in blender. Return to pan; stir in flour and stock. Cook over low heat until slightly thickened. Add cream and mint. If necessary thin with a little water. Season with sherry, salt and pepper. Do not boil at any time when cooking or reheating. May be kept in refrigerator several days.

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