Rene's Cream Of Mushroom 

by Rene Primasing

Ingredients: Four tablespoons butter, One pound fresh mushrooms, coarsely chopped, three tablespoons chopped onion, One tablespoon flour, One half cup cream sherry, Three cups beef stock, One quarter teaspoon dried thyme, One half teaspoon dry mustard, One quarter teaspoon garlic powder, One quarter teaspoon freshly ground pepper, One cup half and half, One eighth teaspoon salt, Two tablespoon fresh parsley

In a four quart stock pot, meld the butter over medium heat. Add the mushrooms and onion. Cook for fifteen minutes until the vegetables are tender. Stir in the flour and the sherry. Cook for one minute. Blend the soup in batches in a food processor until smooth. Be careful not to splatter the hot liquid. Add one cup of beef stock, thyme, dry mustard, garlic powder, and pepper and blend until smooth. Pour back into the stock pot and stir in the remaining broth, half and half, and salt. Heat through, but don’t boil. Ladle into warm soup bowls. Garnish with fresh parsley.

The sherry adds a sophisticated taste to the mushrooms in this recipe.

Makes 6 servings

Cooking time 20 minutes