Recipe by Lorac
Fresh mushrooms cooked in homemade beef stock, enriched with sherry and garnished with chopped chives. An easy elegant first course dinner soup or lunch. No time to make stock? Use canned broth and add butter for an almost instant soup.
- 4 cups homemade beef stock or 4 cups canned beef broth
- 1 cup thinly sliced mushroom
- 2 -4 tablespoons butter if using canned broth (I use 3)
- 4 teaspoons dry sherry
- 2 tablespoons chopped chives (or green onion, parsley, dill)