Mushroom Soup

Submitted by: Betty Yuricek of Warren, Ohio

Ingredients:

• (1) 8-12 oz can of mushrooms
• Small onion
• 1/2 stick of butter
• 3-4 cups of milk
• 1/3 cup of flour
• 1/4 cup of milk
• 4 chicken bullion cubes (4 small cubes or 2 large cubes)
• Salt and pepper to taste

*(Optional) You can add pre-cooked vegetables, cubed potatoes, crumbled bacon, egg dumplings (recipe below).

Directions:

1. On medium high heat add 3-4 cups of milk with 4 bullion cubes in large pot for base of soup.
2. Dice onion and saute in a pan with 1/2 stick of butter until soft, add to soup.
3. In a bowl mix 1/3 cup of flour with 1/4 cup of milk.
4. Mix throughly until it forms a smooth paste, add to soup (paste will thicken soup).
5. Add (1) 8-12 oz can of mushrooms.
6. Cook until all ingredients are heated through.
7. Add salt and pepper to taste.

Ingredients for Egg Dumplings:

• 1/4 cup of flour
• 1 egg
• Pinch of salt

Directions for Egg Dumplings:

1. Mushroom soup is made, bring to boil.
2. Mix all dumpling ingredients together into thick paste.
3. Spoon in teaspoon size amount of dough to top of heated soup.
4. Cover large pot after all dumplings are added.
5. Cook until dumplings are firm.

Enjoy!