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Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 229 calories, 16 g fat (11 g saturated fat), 59 mg cholesterol, 358 mg sodium, 12 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Marvelous Mushroom Soup in Country Woman January/February 1998, p29
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Reviewed on Mar. 23, 2011 by laceysellers
I agree that it needs more mushrooms, but this soup was absolutely delicious! My whole family enjoyed.
Reviewed on Dec. 29, 2010 by melodious88
I would also add more mushrooms next time, but the flavor is great! Definitely a keeper!
Reviewed on Jan. 19, 2010 by twodots
This soup is wonderful The only change I made was to add more mushrooms. Yum-yum.
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