Fresh Cream Of Mushroom and Shallot Soup

Photo: flickr user foéÖþoooey

Ingredients

6 tablespoons Butter, not margarine

1/2 pound Shallots, finely chopped

1 pound Fresh mushrooms, chopped coarsley

3 tablespoons All-purpose flour

1/4 cup Dry sherry

4 cups Chicken broth, low sodium

1 1/2 cups Heavy cream

1/2 teaspoon Freshly ground white pepper

Green onion tops, chopped

Toast points

Preparation

Melt butter in a Dutch oven. Add shallots & cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms and cook til they release their moisture. Add sherry & continue cooking til the onions & mushrooms start to get kind of dry. About 10 minutes. Stir in flour until well blended. Add broth slowly, stirring constantly. Bring to a slow boil.

Reduce heat to low & simmer for 15 minutes stirring occasionally. Stir in the cream & remove from heat. Serve in large soup mugs & use green onion tops & toast points as garnish.