Recipe for Mushroom Soup with Cream and Sherry
Number of servings - 4
Mushrooms - 5 oz (chopped coarsely)
Butter - 1 tbsp
Double cream - 1 3/4 cups
Chicken broth - 1/2 cup
Milk - 2 cups
Dry sherry - 3/4 cup
Spices to taste
Fry mushrooms in butter and put to a saucepan. Pour the sherry and simmer for 5 minutes.
Pour the cream and chicken broth. Cook for 10 minutes, stirring occasionally.
Add milk, bring to a boil and remove from heat. Add spices to taste.
Pour cooked soup in bowls and garnish to taste.
Ready in: 40 minutes.