CREAM OF MUSHROOM SOUP A'LA SNERPA

Snerp Whipple, a friend I took cooking classes with in the ‘70s, gave this recipe to me. It was a favorite at the Deli.

1/3 c Butter

8 oz Mushrooms, sliced

2/3 c green onions with tops

1/3 c Flour

2 cups Milk

1 cup chicken broth 

Stem and slice mushrooms. Chop green onions (both white and green parts). Melt the butter and sauté both mushrooms and onions for 10 minutes. Stir in flour. Remove from heat. Stir in milk and broth. Return to heat. Bring to a boil, stirring constantly. Boil 1 minute. Serve sprinkled with white pepper. 4 Servings.

It can take some time to get this to a boil, but you have to stay with it. When it does boil, it comes fast and will go all over. Because it is a milk base, it will taste burnt if not stirred constantly

I never made just a little pot. Below is plenty for a crowd.

24-34  people 

1 # Butter

3 # Mushrooms

3 Bunches Green Onions

2 c Flour

12 c Milk

6 c Chicken Broth