Creamy Mushroom Soup(6 Cups)

• 1 Tbsp. butter
• 1 medium onion, chopped
• 1 small clove garlic, minced
• 1 lb. fresh mushrooms, cut in 1/4-inch dices
• 1/4 c. flour
• 3 c. chicken stock
• 1 c. milk
• 1/4 c. dry sherry
• 1 bay leaf
• 1/4 c. (2 oz.) cream cheese, cut in bits
• 1 Tbsp. lemon juice
• 1/4 tsp. Tabasco sauce
• 3/4 tsp. salt

1. Melt butter in heavy saucepan.
2. Add onion and saute 3 to 5 minutes.
3. Add garlic and cook 30 seconds.
4. Stir in mushrooms and saute until they release juices.
5. Sprinkle on flour and blend. Cook 1 minute.
6. Add stock, milk and sherry.
7. Bring to boil and stir constantly.
8. Add bay leaf and simmer 15 minutes.
9. Stir in cream cheese, lemon juice and Tabasco.
10. Stir until smooth and cream cheese is melted.
11. Season with salt.

butter, onion, clove garlic, fresh mushrooms, flour, chicken stock, milk, sherry, bay leaf, cream cheese, lemon juice, tabasco sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677989 (may not work)