Cream of Mushroom Soup III Recipe

Cream of Mushroom Soup III Recipe

  • 1/4 cup butter
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 3 (14 ounce) cans chicken broth
  • 1 cube beef bouillon
  • 1/2 cup sherry
  • 1 cup heavy cream
  1. 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.
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