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Chicken Mushroom Soup

  • 4 cups chicken stock
  • 2 cups milk
  • 1 can mushrooms (whole or chopped)
  • 3 tbsp flour
  • 3 tbsp butter
  • 1/2 cup salted almonds
Melt butter in saucepan, add flour and mix thoroughly, to which add mushrooms and let saute for three minutes (be patient, you rascal). To this mixture add chicken stock and milk stirring constantly until thickened. Cook slowly in double boiler for about an hour. Before serving, place six salted almonds in each soup bowl and if your little heart desires add one teaspoon whipped cream.
Submitted by Tess M May 19, 2009 10 min 60 min 70 min


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