Cream of Mushroom Soup

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Ingredients

1 pound (4 cups) fresh white mushrooms
1 tablespoon butter
3 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1 tablespoon powdered chicken stock seasoned base
4 cups (1 quart) fat-free milk, at the boiling point
1 tablespoon dry sherry, optional

Directions

1. Slice enough mushrooms to measure 1 1/2 cups. Finely chop the remaining mushrooms.

2. Melt the butter in a large saucepan over medium heat. Add all of the mushrooms and cook, stirring frequently, for about 10 minutes or until the mushrooms are soft and starting to brown. Sprinkle them with the flour and pepper and cook, stirring constantly, for 3 minutes.

3. Add the hot milk and chicken stock base to the mushrooms and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Stir in sherry, if desired.

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