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Cream of Mushroom Soup




Source of Recipe


"Downtown Savannah Style" Cookbook


Recipe Introduction


(Yield: 6 - 8 servings)



List of Ingredients




1 lb fresh mushrooms, sliced
1/2 cup finely chopped onion
1/4 cup butter
3 Tbsp flour
1 1/4 cups chicken stock or one 10-ounce can chicken broth 1 Tblsp dry sherry
1 tsp tarragon
1 tsp salt
1/4 tsp pepper
2 cups half-and-half

Recipe




Saute the mushrooms and onion in half the butter in a large skillet for 5 to 7 minutes, stirring frequently. Melt the remaining butter in a large saucepan. Stir in the flour. Cook until light brown, stirring constantly; remove from heat. Add the chicken stock, wine, tarragon, salt, pepper and mushroom mixture. Cook until thickened, stirring constantly. Simmer for 20 minutes. Stir in the half-and-half.cook just until heated through; do not boil.