Fresh Cream Of Mushroom and Shallot Soup
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:59pm

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

1 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. 2 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.