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Tuna Chowder

4 green onions, chopped
1 stalk celery, sliced
1 carrot, peeled & grated
1/4-1/2 lb. fresh mushrooms, sliced
1 Tbsp. butter
2 cups chicken broth
2 cans (6 1/2 oz.) Tuna, drained
2 cups milk
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper


Saute onions, celery, carrots and mushrooms in butter. Add chicken broth and Tuna. Heat thoroughly and bring to a boil. Add milk and flour together; gradually add to soup, stirring constantly. Reduce heat to low and continue to cook until thickened. Add salt and pepper to taste.


Serves 4





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