Vintage Fresh Mushroom Soup

Ingredients

• 1 lb fresh mushrooms
• 2 tablespoons oil
• 2 cups water (chicken broth may be substituted)
• 2 cups nonfat dry milk powder
• 1 teaspoon onion flakes
• 1 tablespoon parsley flakes
• 1 tablespoon flour
• 1 tablespoon sherry wine
• salt and pepper, to taste
• 5 teaspoons green onion tops, thinly sliced (for garnish)

Directions

1. 1

   Slice caps and stems of mushrooms in thick pieces.

2. 2

   Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.

3. 3

   Combine all other ingredients in blender and mix until thick and foamy.

4. 4

   Add mushrooms to blender and, using lowest speed, blend for 4 to 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. (I generally skip this step, preferring identifiable mushroom slices.).

5. 5

   Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning. Use an asbestos pad if soup is to be left on the stove.

6. 6

   Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.