Mushroom Soup #2

by Sue Zelickson, Tastemaker in Residence — Recipe prepared by Mrs. Alfred M. Wilson for the Minneapolis Institute of Art, Collectors Cookbook.

Ingredients

2 pints coffee cream

2 pints chicken stock (homemade or canned)

1/4 lb butter

4 slices raw onion

big handful raw celery leaves

1/2 lb sauteed mushrooms

salt, pepper to taste

Instructions

Divide all ingredients into 4 portions. Mix each portion in blender 1-3 minutes. Cook 1 hour in double boiler, stirring frequently. Serves 6.