Rating: Untried
¼ cup butter
2 onions, finely chopped
1 ½ lbs mushrooms, finely chopped
¼ cup all-purpose flour
5 cups chicken stock
salt and freshly ground pepper
1 cup light or whipping cream
1 tbsp dry sherry (optional)
1
In large saucepan or soup pot, melt butter; cook onions until tender but not browned. Stir in mushrooms and cook for a few minutes longer. Sprinkle with flour and cook, stirring for 5 minutes.
2
Stir in stock and bring to boil. Season with salt and pepper to taste. Reduce heat, cover and simmer for about 30 minutes.
3
Puree soup in blender or food processor and return to saucepan. Stir in cream and heat through. Stir in sherry, if using. Garnish with sliced mushrooms before serving. Makes 6 servings.
Ingredients
¼ cup butter
2 onions, finely chopped
1 ½ lbs mushrooms, finely chopped
¼ cup all-purpose flour
5 cups chicken stock
salt and freshly ground pepper
1 cup light or whipping cream
1 tbsp dry sherry (optional)