Mushroom Soup small
1lb. mushrooms* -finely chopped
4 Tbs. butter
2 Tbs. flour
2 cups strong chicken broth
1 cup whipping cream
Saute Mushrooms in butter 5 min. over low heat. Stirring constantly, add flour. Mix well. Slowly add chicken broth, salt, and pepper. Transfer to double boiler to keep warm. Just befores serving, add cream and heat thoroughly.
* (I used half button/ half portabellas and I saved a few sliced ones back and added along with the chicken broth --just for looks)