Cream Of Mushroom Soup

2 tablespoons butter
2 tablespoons finely minced shallots
1 pound sliced mushrooms
4 tablespoons flour
1 quart chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup half & half
1/4 cup sherry

Melt butter in a 4 quart saucepan, add the shallots and soften, add mushrooms and saut?over high heat, stirring often for 10 minutes. Stir in flour and add the broth, salt ad pepper. Bring to a full boil, reduce heat and simmer partly covered 45 minutes. Add the cream, remove from the heat, stir in sherry and serve.

Marti in AL

http://www.nancyskitchen.com