Beazell's Cook Book

Cream of Mushroom Soup by David Triche

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2 (16 oz.) containers fresh Mushrooms, thinly sliced
2 Onions, chopped
1 stick real Butter
3 (14.5 oz.) cans Chicken Broth
1 (12 oz.) can Evaporated Milk
2 tsp. Beazell's Cajun Seasoning
1 tsp. Garlic Powder

In a pot, saute mushrooms and onions until soft, about 20 minutes. Add chicken broth, Beazell's, garlic powder and simmer for 30 minutes. Add evaporated milk and bring to a slight boil.

Mix cornstarch and water and add slowly to soup, stirring constantly until you reach the desired consistency.



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