4 Tbl butter or margarine
1 cup chopped onion
1 cup chopped celery
1 1/4 lbs mushrooms, sliced
juice of 1 lemon
1/4 cup flour
6 cups chicken stock
fresh ground black pepper
1/4 cup sherry
DIRECTIONS
Melt 1/2 the butter in a pot. Add onion and celery and cook 2 minutes. Add mushrooms and lemon juice and stir. Cover and cook over low heat 15 minutes. Sprinkle with flour and stir to coat. Add broth and simmer uncovered 15 minutes. Pour in processor and puree. Return to pot and bring to boil. Swirl in remaining butter, pepper and sherry and serve hot. Serves 4 – 6. To cream the soup, add 1 cup of skim milk and 1 cup ricotta cheese to the puree in the processor. It is good both ways.