mushroom cream soup

3 cups sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup margarine or butter
3 tablespoons flour
1/2 teaspoon basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cup chicken broth
1-1/2 cup milk

In large saucepan, sauté mushrooms, onion and celery in margarine until tender. Stir in flour, basil, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Makes three 1-cup servings.

From “Pillsbury Classic Hearty Soups and Breads Cookbook.”

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