Cream of Mushroom Soup – The Real Deal

Serves 2 – 3

½ pound mushrooms [approximately 2 ½ cups], finely chopped

½ teaspoon garlic, minced

1 shallot, chopped

2 tablespoons butter

3 tablespoons flour

4 cups beef or chicken broth

¾ cup heavy cream

1 tablespoon sour cream

1 tablespoon sherry

Sauté garlic and shallot in butter until tender. Don’t brown.

Add mushrooms. Cook until moisture is gone and mushrooms are darkened.

Add flour and broth. Bring to a boil and then simmer for 5 minutes.

Add cream continuing to simmer. Whisk in sour cream and sherry. Serve hot.