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Add a photoServings: 6
Ingredients
- 6 Tbsp. Butter, not margarine
- 1/2 lb Shallots, finely minced
- 1 lb Fresh mushrooms, minced coarsley
- 3 Tbsp. All-purpose flour
- 1/4 c. Dry sherry
- 4 c. Chicken broth, low sodium
- 1 1/2 c. Heavy cream
- 1/2 tsp Freshly grnd white pepper Green onion tops, minced Toast points
Directions
- Heat butter in a Dutch oven. Add in shallots & cook over medium heat for 5 min, stirring occasionally. Add in mushrooms and cook til they release their moisture. Add in sherry & continue cooking til the onions & mushrooms start to get kind of dry. About 10 min. Stir in flour till well blended. Add in broth slowly, stirring constantly. Bring to a slow boil.
- Reduce heat to low & simmer for 15 min stirring occasionally. Stir in the cream & remove from heat. Serve in large soup mugs & use green onion tops & toast points as garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 210 | 70% |
| Total Fat 23.9g | 30% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 150mg | 6% |
| Potassium 523mg | 15% |
| Total Carbs 15.2g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.24g | 1% |
| Protein 7.48g | 12% |
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