I made this recipe for Thanksgiving. It was a big hit.
Mustard-Mushroom Soup recipe from CDKitchen.com:
1/2 cup butter
2 pounds mushrooms, thinly sliced
4 cups chicken stock (preferably homemade)
1/2 cup dry Sherry
1 tablespoon Dijon mustard
Salt and freshly ground pepper
1 cup whipping cream
Melt butter in heavy large saucepan over medium-high heat and cook until
lightly browned. Add mushrooms and cook until liquid evaporates, stirring
frequently, about 10 minutes. Add stock, Sherry and mustard and simmer
briskly 10 minutes. Season with salt and pepper. Add cream and warm
through. Serve immediately.
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