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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Great creamy mushroom soup. Serve with saltine crackers. Add a little crunch to the meal with celery sticks spread with cream cheese. Ingredients:
3 teaspoons instant chicken bouillon (or 3 cubes) |
4 cups water, boiling |
3/4 lb fresh mushrooms, chopped |
2 tablespoons butter |
3 tablespoons flour |
1/4 teaspoon dry mustard |
1/4 teaspoon cayenne pepper |
1 cup whipping cream |
1/3 cup sherry wine or 1/3 cup cooking sherry |
Directions:
1. Dissolve the bouillon in the boiling water and set to the side.
2. Melt butter in saucepan.
3. Combine flour, mustard and pepper.
4. Stir into melted butter; cook till smooth and creamy.
5. Stir in mushrooms and bouillon slowly.
6. Cook on very low heat for about 35 to 40 minutes.
7. Slowly heat cream in a small pan, but do not boil.
8. Add cream and sherry to soup and stir till well blended.
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