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Hall Cook Book

Mushroom Soup

Category: Soup / Submtd By: Patty Hall

Yield: 6 Servings

3 1/2 Tablespoons Olive Oil	1 Tablespoon Thyme
1 Tablespoon Butter	4 1/2 Cups Chicken Stock
1 1/2 Pounds Mushrooms, Sliced	1/2 Teaspoon Salt
3 Tablespoons Dry Sherry, Can Use	1 Teaspoon Pepper
-Madeira	1/2 Cup Heavy Cream
5 Tablespoons Flour

In a large pot, heat the olive oil, butter, and sliced mushrooms.
Stir frequently until the mushrooms are wilted.
Add sherry, flour, and thyme.
Reduce heat to low and let cook 5 minutes.
You may have to scrape the bottom of the pot.
Add stock, salt, and pepper.
Bring to a boil.
Simmer on a low heat 20 minutes, or until slightly thick.
Stir in cream and cook until heated through.
Add additional salt and pepper to taste.
Garnish with fresh parsley.


Per Serving: 209 Cal (64% from Fat, 15% from Protein, 21% from Carb); 8 g Protein; 15 g Tot Fat; 5 g Sat Fat; 8 g Mono Fat; 11 g Carb; 2 g Fiber; 35 mg Calcium; 3 mg Iron; 682 mg Sodium; 19 mg Cholesterol

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