Musroom Bisque

• 1 1/2 lb. mushrooms
• 1/2 c. butter
• 1/4 c. flour
• 1/4 tsp. dry mustard
• 2 c. chicken broth
• 2 c. light cream or milk
• 1/3 c. minced chives
• 1/4 c. sherry or to taste, optional
• 1 tsp. salt or to taste
• 1/4 c. heavy cream, whipped

1. Wipe mushrooms clean and finely chop, stems and all.
2. In a large heavy saucepan, melt butter and saute mushrooms until soft.
3. Add flour and mustard, cooking and stirring for a minute or so.
4. Add chicken broth and cook until thickened, blending with a whisk.
5. Add light cream and chives, reserving some of the chives for garnish.
6. Flavor with sherry, if desired, and salt to taste.
7. Serve hot or cold, garnishing each soup bowl with a dollop of whipped cream and a sprinkling of reserved chives.

mushrooms, butter, flour, dry mustard, chicken broth, light cream, chives, sherry, salt, heavy cream

Taken from www.epicurious.com/recipes/member/views/musroom-bisque-51250841 (may not work)