1. Melt butter in a 3 to 4 quart heavy saucepan over low heat. 2. Add mushrooms; saute over low heat until mushroom juices begin to flow. 3. Pour mushroom juice into a 2 cup measuring cup; set aside. 4. Stir salt, white pepper, and flour into drained mushrooms. 5. Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture. 6. Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes. 7. Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry. 8. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
