| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Dutch | Cream soups, Soups | 6 | Servings |
INGREDIENTS
| 6 | T | Butter, not margarine |
| 1/2 | lb | Shallots, finely chopped |
| 1 | lb | Fresh mushrooms, chopped |
| coarsley | ||
| 3 | T | All-purpose flour |
| 1/4 | c | Dry sherry |
| 4 | c | Chicken broth, low sodium |
| 1 1/2 | c | Heavy cream |
| 1/2 | t | 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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