Cream of Mushroom Soup

Ingredients

1 package Seasoned Cream Soup Base
2 quarts water
1/3 cup Mushroom Base
14 oz. sherry wine
½ cup Chopped Shallots in Oil
3 Tbsp. Garlic in Oil
4 lbs. sliced white mushrooms
1 gallon milk
¼ tsp. nutmeg
white pepper to taste
chopped chives for garnish

Instructions

(yields 1½ gallons)

Sauté mushrooms, Garlic in Oil and Chopped Shallots in Oil in a heavy bottom pot. When they are slightly dry deglaze with sherry and reduce volume by ½. Prepare Seasoned Cream Soup Mix with milk in a double boiler. When fully prepared add to sautéed mushroom mixture and add Mushroom Base and 2 quarts water. Add nutmeg, season with white pepper and bring to a simmer stirring frequently. Garnish with chopped chives before serving.

This could also be made into a mushroom cream sauce by reducing the milk to 2¼ quarts. Plus if 1-1½ shredded Swiss cheese is added, sauce can then be called Mushroom a la Swiss wonderful on seared chicken or poached fish.