Description
A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch.
Ingredients
- Fresh Mushrooms
- Chicken Broth
- Onion
- Butter
- Flour
- Milk
- Heavy Cream
- Salt
- White Pepper
- Tabasco Sauce
- Sherry Wine
Instructions
- Wash mushrooms and remove stems
- Slice 6 of the mushroom caps and reserve
- Discard any dried ends from stems
- Grind or chop remaining mushroom caps and stems very fine
- Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes
- Saute the reserved sliced caps in 1 tablespoon of the butter and reserve for garnishing
- Melt remaining butter in a small saucepan, add the flour and stir whisk until blended
- Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick
- Add the cream and stir again
- Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce
- Reheat and add sherry just before serving
- Garnish with reserved sauteed mushrooms