Cream Of Fresh Mushroom Soup

Photo: flickr user EraPhernalia Vintage (catching up)

Ingredients

4 ounces butter

3/4 cup flour

1 pound mushrooms

6 cups chicken stock (may substitute 1 sm. onion

2 tablespoons butter

2 tablespoons sherry wine

1/4 teaspoon white pepper

1/2 teaspoon salt

2 cups lite cream

Preparation

Eliminate salt with bouillon cubes.

I substitute skim milk and it works fine.

Use heavy bottomed pot. Saute onion, chopped fine, in 4 ounces butter for 3 minutes. Wash mushrooms. Chop 3/4 pound very fine and add to pot. Saute another 5 minutes. Add flour, blend thoroughly. Add chicken stock and simmer 20 minutes, stirring often.

Meanwhile, slice remaining 1/4 pound mushrooms and saute with 2 tablespoons butter and sherry. Add cream, salt and pepper to first mixture. Bring to boil and strain. (I strained the mushrooms at first, but found the soup to be thicker and tastier when left in.) Add sliced mushrooms and liquid for garnish.