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Gloria transforms the sauce and one of the remaining steaks into this spectacular soup, which she serves with a tossed salad and fresh-baked rolls. Topped with Swiss cheese and croutons, the nicely seasoned soup can't be beat.
Originally published as Steak and Mushroom Soup in Quick Cooking March/April 1998
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Reviewed on Jun. 17, 2010 by notekjl
I would like to try this recipe but don't know what the mushroom sauce is?
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