Cream of Mushroom Soup

By: Linnea Stevens

1 c. mushrooms, chopped
2 T. onion, chopped
2 T. butter
2 T. flour
2 c. chicken broth
½ c. evaporated milk or cream
¼ t. salt
⅛ t. pepper
¼ t. nutmeg

Directions:
Cook the mushrooms and onions in the butter for 5 minutes. Add the flour and then the broth. Cook and stir it until it’s slightly thickened. Cool slightly then add the milk and seasonings. Heat it again, but do not boil.

Servings:
Makes 4 - 6