Sherried Mushroom Mustard Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Fresh white mushrooms - thinly sliced
2 teaspoons	10ml	Flour
4 cups	948ml	Vegetable or chicken stock
2 tablespoons	30ml	Dry sherry
1/2 tablespoon	7.5ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Potato - grated
1		Green onion - sliced thinly
		On a diagonal

Recipe Instructions

Melt butter in a large saucepan over medium-high heat and cook until lightly browned. Add the mushrooms and cook, stirring , until the liquid evaporates -- about 10 minutes.

Add the stock, sherry, and mustard -- then grate in the potato. Bring to a simmer and cook for 10 minutes. Season with salt and pepper.

Ladle into bowls, drizzle a little sherry on top and garnish with diagonally sliced green onions.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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