French Mushroom Soup


2 pounds fresh mushrooms, sliced
4 ounces butter
1/2 cup flour
1/2 gallon milk
1 tablespoon basil
1 teaspoon rosemary
1 can beef consomme or 1 bouillon cube plus 1 cup water
Worcestershire sauce to taste
Sherry wine to taste
Salt and pepper to taste
Sour cream for garnish


Saute mushrooms in butter, add flour, and boil. Add milk and boil. Stir in herbs, consomme, Worcestershire, sherry, and salt and pepper. Serve with dollop of sour cream.


Serves 8

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