Recipe - Fresh Cream Of Mushroom And Shallot Soup

6 tablespoon Butter; not margarine
One half pound Shallots; finely chopped
1 pound Fresh mushrooms; chopped
coarsley
3 tablespoon Allpurpose flour
One fourth cup Dry sherry
4 cup Chicken broth; low sodium
1 One half cup Heavy cream
One half teaspoon 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. Kepplemy Grandma

Posted to recipeludigest Volume 01 Number 295 by "Christopher E. Eaves"
cea260@airmail.net on Nov 23, 97