| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Cream soups, Soups |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter; not margarine |
| 1/2 |
lb |
Shallots; finely chopped |
| 1 |
lb |
Fresh mushrooms; chopped coarsley |
| 3 |
tb |
All-purpose flour |
| 1/4 |
c |
Dry sherry |
| 4 |
c |
Chicken broth; low sodium |
| 1 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Freshly ground white pepper |
|
|
Green onion tops; chopped |
|
|
Toast points |
INSTRUCTIONS
Melt butter in a Dutch oven. Add shallots & cook over medium heat for 5
minutes, stirring occasionally. Add mushrooms and cook til they release
their moisture. Add sherry & continue cooking til the onions & mushrooms
start to get kind of dry. About 10 minutes. Stir in flour until well
blended. Add broth slowly, stirring constantly. Bring to a slow boil.
Reduce heat to low & simmer for 15 minutes stirring occasionally. Stir in
the cream & remove from heat. Serve in large soup mugs & use green onion
tops & toast points as garnish.
Recipe by: Zella M. Kepple-my Grandma
Posted to recipelu-digest Volume 01 Number 295 by "Christopher E. Eaves"
<cea260@airmail.net> on Nov 23, 97
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