Instructions: Rinse, pat dry and finely chop fresh mushrooms. In medium saucepan, combine mushrooms (use liquid if using canned) with chicken broth, water, onions, cinnamon, nutmeg, salt and pepper. Bring to a boil; reduce heat and simmer for 15 minutes. Combine cornstarch with cold water; slowly stir into hot soup. Cook until slightly thickened and clear. Serve with toasted onion flakes sprinkled over the top.

Serves: 4

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