Arlene’s Mushroom Soup


300 gr fresh mushrooms – cut

1/2 cup mushroom soup powder

1/2 cup  frozen peas

1 Tablespoon parsley – chopped

1 Tablespoon grated carrot

50 gr butter

4 cups milk


  1. Melt butter and slowly add soup powder.  Add mushrooms and stir well.
  2. Add milk gradually, and add vegetables.
  3. Bring to boil, and cook gently about five minutes, stirring occasionally.

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