Ann Schapiro's Cream of Mushroom Soup

Ingredients:

• 3 tablespoons butter


• 3 tablespoons flour


• 1 teaspoon salt


• ¼ teaspoon dry mustard


• dash cayenne pepper


• 1 quart chicken stock


• ¾ pound mushrooms, chopped


• ⅓ cup sherry


• ½ cup heavy cream, scalded


• cream, whipped


• slivered almonds, toasted

Directions:
Melt butter in deep saucepan; blend in flour, salt, mustard, & cayenne. Gradually add stock. Cook, stirring constantly until thickens & boils. Add mushrooms. Reduce heat; simmer 40m. Strain out mushrooms (they can be used for other recipes). Stir in sherry & cream. Top each serving w/spoonful of whipped cream & almonds.

NOTE: Might want to use some mushroom broth... also added dried shitakes and portobellos.

(Serves 4)



Download recipe.