Cream of Mushroom Soup

1/4 cup butter
1 pound fresh mushrooms, sliced
1/4 cup all-purpose flour
3 (14 ounce) cans chicken broth
1 cube beef bouillon
1/2 cup sherry
1 cup heavy cream

In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

03/05/2017

recipepes.com Cream of Mushroom Soup, recipe PT15M PT1H 5 455 calories

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Cream of Mushroom Soup

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