Cream Of Mushroom Soup

• 1 lb. Moonlight mushrooms
• 5 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1 (10 1/2 oz.) can condensed beef broth
• 1 (1/2 inch thick) slice onion
• 2 small bay leaves
• 1/2 tsp. basil leaves, crumbled
• 1/4 tsp. salt
• 1/8 tsp. ground white pepper
• 3 c. milk or light cream

1. Rinse, pat dry and slice the mushrooms (makes about 5 cups). In a large saucepan, heat 4 tablespoons of the butter.
2. Add mushrooms and saute over high heat until lightly
3. browned.
4. Remove mushrooms; set aside.
5. In the same saucepan, heat the remaining tablespoon butter.
6. Stir in flour.
7. Gradually add broth.
8. Add onion, bay leaves, basil, salt and white pepper.
9. Cook and stir until thickened.
10. Add milk.
11. Cook over low heat 8 minutes longer, stirring occasionally.
12. Do not boil.
13. Remove onion slice and bay leaves.
14. Return sauteed mushrooms to saucepan.
15. Heat.
16. Serve in warm bowls with crackers, if desired.
17. Yields 6 portions.

mushrooms, butter, flour, condensed beef broth, onion, bay leaves, basil, salt, ground white pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001029 (may not work)