Method: Heat the butter in a heavy soup pot. Add the shallots and mushrooms and cook until soft. Add the flour and cook three minutes. Add the milk and broth. Slowly bring to just a boil, stirring frequently. Reduce the heat. Add the rest of the ingredients. Simmer for 35 minutes. Serve warm.
Serve this soup with French bread for a satisfying lunch.
Cream Of Chicken And Wild Mushroom Soup - Cook it All
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