Mushroom Soup 2
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INGREDIENTS 1/2 cup dried mushrooms
1/2 cup water
1/4 pound butter
1 pound fresh mushrooms
2 tablespoons flour
1 pint heavy cream
1 pint milk
Salt and pepper
1/4 cup sherry
ParsleyFirst, put 1/2 cup dried mushrooms to soak in 1/2 cup of water for at least 6 hours.
Render 1/4 pound butter in a skillet. Chop the stems of 1 pound fresh mushrooms and fry lightly in the butter until soft. Add the mushroom caps and cook them until they are tender, but not so soft as to have lost their shape. Stir in 2 tablespoons of flour, continuing to stir until well blended.
Lower the flame and gradually add 1 pint of heavy cream and 1 pint of milk, stirring constantly until thickened. Add salt and pepper to taste. Simmer gently.
Remove the soaked dried mushrooms from the water. Chop them fine and reserve the water. Add both the water and the chopped dried mushrooms to the soup. Heat throughly.
Just before serving, add 1/4 cup of sherry. Sprinkle the individual soup plates wtih minced parsley.
Makes 6 servings