Cream of Mushroom Soup

A rich cream of mushroom soup recipe from Tiny Angel Pearl

Ingredients

• 2 cups butter
• 2 lbs sliced mushrooms
• 1/2 cup flour
• 3-1/4 cups chicken stock
• 1 Qt heavy cream
• 1 Qt light cream
• 1 cup sherry
• 2 bunches green onions, chopped
• 2 tsp salt
• 2 tsp fresh ground black pepper
• 1 TBS lemon juice
• 1/2 cup chopped parsley

 

Instructions

1. In a heavy 4-Qt saucepan, melt butter and sauté mushrooms for 3 minutes over medium-high heat.
2. Stir in flour and mix well. Slowly add chicken stock, stirring constantly until thick.
3. Reduce heat, add remaining ingredients and simmer 2 hours over very low heat. Stir occasionally.

Serves 8 to 10.