1 lb. fresh mushrooms, sliced
2 cans Swanson’s chicken broth
¾ cup finely chopped green onions (green part only)
7 Tbsp. butter
6 Tbsp. flour
3 cups (1 qt.) half and half
1 cup whipping cream
1 tsp. salt
½ tsp. pepper
2 Tbsp. dry sherry
1 Tbsp. fresh lemon juice
1 Tbsp. fresh parsley
Reserve 6 mushroom caps for décor. Place mushrooms, chicken broth and onions in saucepan to boil. Reduce heat to simmer covered for 30 minutes. In another large saucepan melt butter and stir in flour. Cook stirring with wooden spoon for 2 min. on high heat. Whisk half-and-half in stirring vigorously and add whipping cream. Cook a few minutes to get thick. Pour white sauce into mushrooms, stir and add salt and pepper. Add sherry when ready to serve. Sauté reserved mushrooms with butter and lemon juice. Garnish soup with mushrooms and parsley. (Debra Newcum – Mark’s 1st Administrative assistant)
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