| 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" <cea260@airmail.net> on Nov 23, 97
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