Simple! Yes, but just taste it!
1 ½ qts. Strong chicken stock
3 cups mushrooms, finely chopped
1 cup cream sherry
salt and pepper to taste
½ cup cream, whipped, for garnish
Put the stock and mushrooms in a 3-quart soup pot and cook for 45 minutes. Add the sherry; cook for 15 minutes and taste for seasoning. Serve in warmed soup cups, topping each with a spoonful of unsweetened whipped cream.
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