Makes about 1-1/2 quarts soup
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
3 tablespoons chopped onion
1 small clove garlic, minced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Dash ground red pepper
3 cups chicken broth
1 pound fresh mushrooms, cleaned and sliced lengthwise
2 cups milk
Melt Crisco in a saucepan. Stir in onion and garlic; cook until onion is crisp-tender. Mix in a blend of flour, salt, and peppers. Stir in chicken broth gradually. Continuing to stir, bring to boiling and cook for 1 minute. Stir in sliced mushrooms. Cook covered over low heat for 30 minutes, stirring occasionally.
Stir in milk and cook uncovered over low heat for 5 to 10 minutes.
NOTE: Substitute vegetable stock for the chicken broth to make this a vegetarian dish.