Cream of Mushroom Soup
1 lb. fresh button or crimini mushrooms, sliced
4 Tablespoons flour
40 ounces chicken broth
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!