Swedish Mushroom Soup Svampsoppa

If chanterelle mushrooms are available in your area, they are excellant in this soup.

Melt butter in a 3 to 4 quart heavy saucepan over low heat.

Add mushrooms.

Saute over low heat until mushroom juices begin to flow.

Pour mushroom juice into a 2 cup measuring cup.

Set aside.

Stir salt , white pepper , and flour into drained mushrooms.

Add enough broth to mushroom juice to make 2 cups.

Stir into mushroom mixture.

Stir in 6 cups of remaining broth.

Over high heat , cook , and stir until soup is thickened , about 5 minutes.

Stir in cream and lemon juice.

Add salt and white pepper to taste.

Stire in sherry.

Serve hot.

butter, fresh mushrooms, salt, white pepper, all-purpose flour, beef, whipping cream, lemon juice, dry sherry