Tuesday, May 10, 2011

Cream of Mushroom Soup

Cream of Mushroom Soup 
4 servings

1 lb. fresh button or crimini mushrooms, sliced

       ¼ cup butter 

                                  4 Tablespoons flour

  40 ounces chicken broth 

   ¼ cup fresh snipped parsley


              ½ cup dry sherry (or more chicken broth)

1 cup heavy cream, warmed 

Wash mushrooms and chopped coarsely
Heat butter in a 3-quart saucepan
Sauté the mushrooms about 5 minutes
Sprinkle the flour over to coat
Add the broth gradually, stirring constantly
Add the parsley and sherry
Bring to a boil
Remove from the heat and stir in the cream
You may whirl in a blender at this point for a smoother texture, if you prefer - I use a stick blender and only whirl about half of the soup. 

I made this soup for my folks when they lived with us - my Dad couldn't get enough - he said it was the best mushroom soup he ever had!