Mushroom Soup #2
by Sue Zelickson, Tastemaker in Residence — Recipe prepared by Mrs. Alfred M. Wilson for the Minneapolis Institute of Art, Collectors Cookbook.
Ingredients
2 pints coffee cream
2 pints chicken stock (homemade or canned)
1/4 lb butter
4 slices raw onion
big handful raw celery leaves
1/2 lb sauteed mushrooms
salt, pepper to taste
Instructions
Divide all ingredients into 4 portions. Mix each portion in blender 1-3 minutes. Cook 1 hour in double boiler, stirring frequently. Serves 6.