Ingredients

• 2 qts chicken stock, heated
• 1 lb mushrooms, sliced
• 6 T butter
• 4 T flour
• 3 C cream or half-and-half
• 2 t chervil
• 1/2 C dry sherry

Instructions

1. Sauté the mushrooms in 2 T butter until tender, then remove from heat.
2. Melt remaining butter, then whisk in 4 T flour and cook to form a blond roux. Whisk in the stock and bring to a boil, whisking continuously, until the soup begins to thicken.
3. Add the mushrooms, cream, and chervil, and season to taste.
4. Plate, garnish with the sherry, and serve hot or chilled.

Source: unknown

Contributed by: Skip