Fresh cream of mushroom and shallot soup

6 Servings

Ingredients

Quantity Ingredient
6 tablespoons Butter; not margarine
½ pounds Shallots; finely chopped
1 pounds Fresh mushrooms; chopped coarsley
3 tablespoons All-purpose flour
¼ cup Dry sherry
4 cups Chicken broth; low sodium
1½ cup Heavy cream
½ teaspoon Freshly ground white pepper
Green onion tops; chopped
Toast points

Directions

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@...> on Nov 23, 97

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