Butterfields' Mushroom Soup - cooking recipe
Ingredients
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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
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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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