Ingredients 1/2 pound mushrooms 3 cups chicken broth 1 small onion 3 tablespoons butter or margarine 1/4 cup flour 1 cup milk 3/4 cup heavy cream Salt and pepper 2 tablespoons sherry, optional Paprika Parsley, chopped
Instructions 1. Clean mushrooms and reserve 2 or 3 small caps for garnish. Chop remaining mushrooms very fine and put in saucepan with broth and onion. Bring to boil, cover and simmer about 15 minutes. Remove onion. 2. In a second pan, melt butter and blend in flour. Gradually add milk and cook, stirring, until slightly thickened. Whisk into mushroom broth. Add 1/2 cup cream and heat gently. Season to taste with salt and pepper and add sherry. Garnish soup with reserved mushroom caps, sliced very thin; remaining cream whipped, paprika and parsley.
Description One of the first soups I made and still a favorite. I served this in the early 1960s at the very first Thanksgiving dinner that I prepared.
Notes Lovely as a first course. I don't think that all the garnishes are necessary.
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