Pals Cabin'S Cream Of Mushroom Soup - cooking recipe

Ingredients

64 ounces chicken stock
1/2 lb fresh mushrooms, chopped, sauteed
3 shallots, finely chopped
1/2 cup butter
1/2 cup flour
maggi seasoning, to taste
salt, to taste
white pepper, to taste
1/2 pint light cream
1/2 pint heavy cream, whipped
paprika

Preparation

In a large stock pot, heat the chicken stock until it is well simmered. Add the sauteed mushrooms and chopped shallots.
In a smaller saucepan, make a roux by melting the butter and adding the four, stirring until well blended. Cook the roux until it has the aroma of toasted almonds.
Pour the roux into the chicken stock to obtain a veloute of light consistency.
Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.
Serve in a cup topped with a teaspoons of whipped cream and sprinkle with a touch of paprika.