Cream of Mushroom Soup

Submitted by Jeanine Bigoness

1 pound mushrooms

¼ cup margarine or butter

3 Tbsp. all purpose flour

½ tsp. Salt

1 cup heavy whipping cream

1 can (14 ½ oz) ready to serve chicken broth

1 Tbsp. Dry sherry

Freshly ground pepper

1.          Slice enough mushrooms to measure 1 cup.  Chop remaining mushrooms.

2.          Melt margarine in 3 qt. Saucepan over medium heat.  Cook all the mushrooms in margarine about 10 minutes, stirring occasionally, until mushrooms are golden brown.  Sprinkle with flour and salt.  Cook, stirring constantly, until thickened.

3.          Gradually stir in whipping cream and broth; heat until hot.  Stir in sherry.  Sprinkle with pepper.

Serves 4 (1 cup each)