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Fresh Cream of Mushroom and Shallot Soup

6 tb Butter; not margarine
1/2 lb Shallots; finely chopped
1 lb Fresh mushrooms; chopped coarsley
3 tb All-purpose flour
1/4 c Dry sherry
4 c Chicken broth; low sodium
1 1/2 c Heavy cream
1/2 ts Freshly ground white pepper
Green onion tops; chopped
Toast points

Melt butter in a Dutch oven. Add shallots & cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms and cook til they release their moisture. Add sherry & continue cooking til the onions & mushrooms start to get kind of dry. About 10 minutes. Stir in flour until well blended. Add broth slowly, stirring constantly. Bring to a slow boil. Reduce heat to low & simmer for 15 minutes stirring occasionally. Stir in the cream & remove from heat. Serve in large soup mugs & use green onion tops & toast points as garnish.

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