Mushroom Soup

 

1/4 c. butter or margarine 

1 lb. mixed fresh mushrooms, cleaned and sliced 

1 c. peeled and sliced potatoes 

1 c. sliced carrots 

1/2 c. chopped celery 

1/2 c. chopped onion 

1 can (14 1/2 oz.) chicken broth 

1/4 c. dry sherry 

1 T. plus 2 tsp. cornstarch 

1 tsp. salt 

1/4 tsp. white pepper 

1 c. whole milk 

1 c. half-and-half fresh chives or parsley (optional) 

red endive (optional) 

whole chanterelle mushroom (optional) 

 

In a large, heavy saucepan, melt butter. Add mushrooms, potatoes, carrots, celery, and onion, and cook over medium heat, stirring frequently, for 6 to 10 minutes, or until mushrooms are golden. Stir in chicken broth, and bring to a boil. Reduce heat, stir in sherry, and simmer, covered, for 15 minutes. Meanwhile, in a small bowl, combine cornstarch, salt, and pepper with milk and half-and-half, blending well. Add slowly to mushroom mixture, stirring constantly, and cook over low heat until mixture comes to a boil. Cook about 1 minute longer, or until slightly thickened, stirring constantly. Ladle into bowls; sprinkle with chives or parsley, and garnish with red endive and chanterelle mushroom, if desired. Serve hot. Yield: 6 servings.