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 sauté 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