Swedish Mushroom Soup (Svampsoppa)

• 3 tablespoons butter
• 1 lb fresh mushrooms, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/3 cup all-purpose flour
• 8 cups beef or 8 cups chicken broth
• 1 cup whipping cream
• 1 teaspoon lemon juice
• 1/4 cup dry sherry

1. Melt butter in a 3 to 4 quart heavy saucepan over low heat.
2. Add mushrooms; saute over low heat until mushroom juices begin to flow.
3. Pour mushroom juice into a 2 cup measuring cup; set aside.
4. Stir salt, white pepper, and flour into drained mushrooms.
5. Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.
6. Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.
7. Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.
8. Serve hot.

butter, fresh mushrooms, salt, white pepper, flour, beef, whipping cream, lemon juice, sherry

Taken from www.food.com/recipe/swedish-mushroom-soup-svampsoppa-427640 (may not work)