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Mushroom Soup
Ingredients:
1 lb. mushrooms
4 c. chicken broth
1/4 c. butter
2 Tbs. flour
1/4 c. dry sherry
1/2 c. heavy cream
Salt and freshly ground black pepper to taste
1 lb. mushrooms
4 c. chicken broth
1/4 c. butter
2 Tbs. flour
1/4 c. dry sherry
1/2 c. heavy cream
Salt and freshly ground black pepper to taste
Directions:
Remove the stems and chop coarsely- reserve the caps. Place chopped mushrooms in a sauce pan and add the broth. Bring to a boil and simmer for 20 min. Strain the broth and reserve. Slice the mushroom caps. Heat butter in a saucepan and add the sliced mushrooms. Cook, stirring, until lightly browned. Sprinkle the flour and add the salt and pepper. Using a wire whisk, stir in the broth and bring to a boil. Simmer 5 min. and add the sherry and cream.Heat thoroughly and serve hot.
Makes 4-6 Servings
Remove the stems and chop coarsely- reserve the caps. Place chopped mushrooms in a sauce pan and add the broth. Bring to a boil and simmer for 20 min. Strain the broth and reserve. Slice the mushroom caps. Heat butter in a saucepan and add the sliced mushrooms. Cook, stirring, until lightly browned. Sprinkle the flour and add the salt and pepper. Using a wire whisk, stir in the broth and bring to a boil. Simmer 5 min. and add the sherry and cream.Heat thoroughly and serve hot.
Makes 4-6 Servings