I took advantage of a sale on mushrooms (expect plenty of mushroom dishes this week) and made this very simple, delicious soup. When I tell you this was easy, I mean it. In under an hour, you can have homemade mushroom soup on the table-and no one needs to know that you didn't slave away all day making it. Shhh, I won't rat you out.
From The New York Times Heritage Cookbook
You Will Need:
1 pound of mushrooms (any type you prefer)
4 cups chicken broth
1/4 cup unsalted butter
2 tablespoons flour
salt and pepper to taste
1/4cup dry sherry
1/2 cup heavy cream
Remove stems from caps and chop coarsely. Slice the caps and set aside.
Place chopped stems in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Drain, reserving the broth.
In a large frying pan (or a pot) melt the butter over medium heat. Add the mushrooms and cook until browned. Sprinkle with the flour, salt and pepper. Using a whisk, add the broth and bring to a boil. Simmer five minutes. Stir in the sherry and cream. Heat through and serve hot.