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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Danish Mushroom Soup

Serves 4
• 6 tbsp butter
• 4 tbsp flour
• Salt to taste
• ½ tsp white pepper
• 4 cups chicken stock
• 500 gm mushrooms
• 8 tbsp cream
• Parsley
1. Heat the butter in a pan; add the flour and seasonings.
2. Gradually stir in the stock, stirring until thick.
3. Add the chopped mushrooms and simmer 20 minutes. Add the cream slowly, and sprinkle with minced parsley.
4. Serve immediately.

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