Butterfields' Mushroom Soup - cooking recipe

Ingredients
    1/2 c. chopped leeks (white only)
    2 c. sliced mushrooms
    3 Tbsp. butter
    4 1/2 Tbsp. flour
    2 1/4 c. chicken broth
    1/2 c. white wine
    1 c. light cream or half and half
    salt and pepper to taste
    pinch of thyme
    dry sherry to taste (if desired)
Preparation
    Saute leeks and mushrooms in butter without browning until soft.
    Remove from heat and mix in flour.
    Add broth and wine; bring to a boil.
    Add cream and simmer for 10 minutes.
    Add seasonings and sherry to taste.
    Serves six.

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