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!