| |
| This
is a really rich soup for dinner parties and special occasions.
The recipe serves six, and is best made with home made chicken
or duck stock. |
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|
|
| 3
tbl. butter |
|
1/2
cup heavy cream |
| 3
tbl. flour |
|
1/3
cup dry sherry |
| 1/8
tsp. powdered mustard |
|
6
tbl. whipped cream |
| 1
tsp salt |
|
paprika |
| dash
cayenne |
|
4
cups chicken or duck stock |
| 3
cups (3/4 lb) chopped mushrooms |
|
|
| |
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|
Mix the seasonings into
the flour (except the paprika). Melt the butter in a 3-quart saucepan.
Remove from the heat and blend in the flour, mixed with the seasonings.
Stir and cook for 1 minute. Remove from the heat and add stock and
mushrooms. Cover and simmer for 30 minutes. Strain through a fine
sieve, or puree in a blender. Add cream and return to the heat.
Stir in the sherry.
Serve hot with each
serving garnished with 1 tbl of whipped cream and a dash of paprika.
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