INGREDIENTS

INSTRUCTIONS

Rinse the wild mushrooms well under running water; then soak them in
sherry for 1 hour. Drain the mushrooms and rinse off any remaining
sand; pass the sherry through a fine strainer and reserve. Leave  whole
or chop mushrooms coarsely as desired. 2. Melt the butter in an  8
quart soup pot, add the flour, and cook, stirring for 2 minutes.  Add
the chopped onions, fresh mushrooms, and wild mushrooms. Add the  stock
and reserved sherry and bring the soup to a boil, stirring
occasionally. Lower the heat, cover partially, and simmer 1 hour or
until the wild mushrooms are very tender. Add the seasonings, taste,
and adjust. 3. Remove from the heat and let stand 5 to 10 minutes
before stirring in the creme fraiche.  MAKE IT EXTRA-LIGHT: Reduce the
butter to 2 tbls and delete the creme  fraiche. Simmer uncovered until
the soup has reached the desired  thickness.  MAKE IT AHEAD: Prepare
the recipe through Step 2 up to 4 or 5 hours in  advance and
refrigerate. Reheat on the stove (not microwave); then  proceed with
Step 3 before serving.  SERVING SUGGESTION: Serve this rich soup as a
first course before a  light main course such as a grilled fish.
Recipe by: HomeChef School  Posted to MC-Recipe Digest by louiseh
<louiseh@earthlink.net> on Apr  16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 149
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 28.6mg
Sodium: 351.7mg
Potassium: 83.4mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 1.2g
Protein: 1.2g