Creamed Mushroom Soup

• 3 teaspoons instant chicken bouillon (or 3 cubes)
• 4 cups water, boiling
• 34 lb fresh mushrooms, chopped
• 2 tablespoons butter
• 3 tablespoons flour
• 14 teaspoon dry mustard
• 14 teaspoon cayenne pepper
• 1 cup whipping cream
• 13 cup sherry wine or 13 cup cooking sherry

1. Dissolve the bouillon in the boiling water and set to the side.
2. Melt butter in saucepan.
3. Combine flour, mustard and pepper.
4. Stir into melted butter; cook till smooth and creamy.
5. Stir in mushrooms and bouillon slowly.
6. Cook on very low heat for about 35 to 40 minutes.
7. Slowly heat cream in a small pan, but do not boil.
8. Add cream and sherry to soup and stir till well blended.

instant chicken bouillon, water, fresh mushrooms, butter, flour, mustard, cayenne pepper, whipping cream, sherry wine

Taken from www.food.com/recipe/creamed-mushroom-soup-40951 (may not work)