Cream Of Mushroom Soup - cooking recipe

Ingredients

1 lb. fresh mushrooms
1/4 cup butter
2 whole shallots (minced)
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sherry
salt
pepper

Preparation

Clean mushrooms, separating caps and stems.
Slice half of the caps crosswise into 1/8-inch slices.
Chop stems and remaining caps.
Melt 2 tablespoons butter in an enameled or stainless steel skillet and saute the sliced caps until they just turn color, about 5 minutes.
Remove from skillet.
Add 2 tablespoons butter to skillet and saute chopped mushrooms and shallots until just tender, about 10 minutes.