Title: Fresh Cream of Mushroom and Shallot Soup
Categories: Cream soups, Soups
Yield: 6 Servings

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

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"
on Nov 23, 97