LOCATION: Recipes >> Soups >> Cream Mushroom 04
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Cream Mushroom 04
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Cream of Mushroom Soup
1 lb. fresh mushrooms, sliced
1/4 cup butter
4 Tbsp flour
3 (13-3/4 oz) cans of chicken broth
1 bouillon cube
1/4 cup fresh snipped parsley
1/2 cup dry sherry
1 cup heavy cream
Wash mushrooms and chop coarsely. Heat the butter in a 3 quart
saucepan. Saute the mushrooms about 5 minutes. Sprinkle the flour
over to coat. Add the broth gradually, stirring constantly. Add
the bouillon cube, parsley and sherry. Bring to a boil. Remove from
the heat and stir in the cream. (You may whirl in a blender at
this point for a smoother texture, I prefer just to leave as is).
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