Mushroom Soup
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Instructions
Clean and slice mushrooms, carrots, celery, onion, and potatoes and cook in mushroom stock (from Mushroom Stew recipe) until tender. If starting without mushroom stock, use 2 qt. water and cook 3 cups mushrooms with 1/4 stick of butter until tender, then add other ingredients. Add parsley, green onions, basil, a dash of thyme and oregano. Cook a few more minutes. Salt and pepper to taste. Also makes good noodle soup. Just add 1 cup egg noodles with parsley and green onions.
