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- Source: Cooking Section, March 2001
- Dish Type: Soups
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Mushroom Soup
Instructions
Melt 2 generous tablespoons butter and blend in 3 tablespoons flour mixed with a pinch of dry mustard, 1 teaspoon salt, a pinch of cayenne, and a tiny pinch of baking soda. Gradually stir in 1 quart chicken bouillon and 1/4 pound of fresh mushrooms, cleaned and chopped. Cook very gently for 35 minutes. Blend in a blender and correct seasonings. Stir in 1/3 cup cream sherry and 1/2 cup heavy cream. Serve topped with 1 tablespoon whipped cream flavored with a little paprika and sprinkled with blanched, shredded, and toasted almonds.
Ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- Pinch of dry mustard
- 1 teaspoon salt
- Pinch of cayenne
- Pinch of baking soda
- 1 quart chicken bouillion
- 1/4 pound of fresh mushrooms, cleaned and chopped
- 1/3 cup cream sherry
- 1/2 cup heavy cream
- 1 tablespoon whipped cream
- Paprika
- Toasted almonds
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