Name: Fresh Cream of Mushroom and Shallot Soup
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

Here is the great evangelical disaster – the failure of the evangelical world to stand for truth as truth. There is only one word for this – namely accommodation. The evangelical church has accommodated to the world spirit of the age. First, there has been accommodation on Scripture, so that many who call themselves evangelicals hold a weakened view of the Bible and no longer affirm the truth of all the Bible teaches – truth not only in religious matters but in the areas of science and history and morality… This accommodation has been costly, first in destroying the power of the Scriptures to confront the spirit of our age; second, in allowing the further slide of our culture. Thus we must say with tears that it is the evangelical accommodation to the world spirit around us, to the wisdom of this age, which removes the evangelical church from standing against the breakdown of our culture.

Francis Schaeffer

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"
<[email protected]> on Nov 23, 97

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