Joe Ames posted 01-04-99
Mushroom Creme Soup
8 tbsp. butter, divided
1/2 lb. fresh mushrooms, wash and slice lengthwise
3 tbsp. flour
2 1/2 cups chicken broth
1 cup milk
Juice of medium lemon
1/2 cup heavy cream
3 tbsp. fresh parsley sprigs
Salt and freshly ground pepper
Melt 2 tablespoons of butter and saute' mushrooms for about 5 minutes over a medium heat and set aside.
In a saucepan slowly melt 6 tablespoons of butter, and then add 3 tablespoon of sifted flour. Mix well.
Gradually add chicken broth, milk, lemon and heavy cream. Add mushrooms and parsley; salt and pepper to taste.