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Mushroom Soup
For 4

2 pounds button mushrooms, cleaned, stemmed and chopped coarsely
1 large yellow onion, minced
3 stalks celery, trimmed and minced
1/2 tsp fresh oregano, minced fine
1/4 tsp fresh marjoram, minced fine
4 cans chicken broth
1 tbsp chicken stock, the concentrated kind
1/2 tsp fresh ground black pepper
1/4 pound butter
1 tbsp cornstarch

Start by melting the butter, medium heat until melted. Then add
the onions and saute until transparent. Add pepper, celery, oregano
and marjoram. Cook for about 5 minutes over medium heat. Stir
occasionally. Toss in the mushrooms and cook at medium for about
10 minutes more. Add the chicken broth and bring to a gentle boil,
a simmer in fact. Let this mixture simmer for about ten minutes
and strain out about 1/2 of the mushrooms, place these in a bowl.
Taste the broth, and correct seasonings if needed. Place the soup
in a food processor and blend to a medium consistancy, return to
the pot with the reserved mushrooms. Thicken with cornstarch if
needed, by adding two tablespoons of water to the cornstarch,
stirring and adding to the simmering soup.


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