This recipe for Cream of Mushroom Soup is from Cross Country Cookery.
Cream of Mushroom Soup
- 1 lb mushrooms thinly sliced
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon white pepper
- 3 cup chicken broth
- 1 cup heavy cream
- 3/4 lb small shrimp
- 3 tablespoon sherry
- 1 teaspoon dill minced
Saute mushrooms in butter 5 min.
Sift flour and salt over mushrooms. Reduce heat to low. Cook and stir 3 min.
Then add chicken broth. Heat. Add cream, stirring. Bring soup to simmer over moderately low heat. Cook 10 min.
If you like shrimp in it, add them now, along with sherry and dill. Simmer 3 min or until shrimp turns pink.
Garnish with minced parsley. Serves 6-8.