|1 lb cleaned and sliced fresh mushrooms||2 Tbs ﬂour|
|3 Tbs butter||4 cups chicken stock|
|¼ cup dry sherry|
Place mushrooms in soup pot without water or oil. Cover and cook over very low heat for about 15 minutes until only a small amount of mushroom liquid remains. Add butter, and when melted, sprinkle with ﬂour. Cook, stirring for a few minutes longer. Slowly add chicken stock, stirring constantly. Simmer for 10 minutes. With slotted spoon, remove mushrooms and transfer to a blender or food processor. Add sherry, blending until smooth. If needed, add ¼ cup of soup liquid to achieve a smooth puree. Stir pureed mushrooms into the soup, reheat and serve. Season to taste.
Bon Appetlt Magazine
[Archie] “l saw how the soup was full ol mushrooms, and when l tasted the tarragon In the salad dressing l threw him [Fritz] a kiss.” – League of Frightened Men