This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make.
Ingredients
- butter: 0.25 cup
- mushrooms: 1 pound (sliced, fresh)
- all-purpose flour: 0.25 cup
- chicken broth: 3 cans (14 ounce cans)
- cube beef bouillon: 1 piece
- sherry: 0.5 cup
- heavy cream: 1 cup
Metric Conversion
Stages of cooking
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In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
