Creamed Mushroom Soup

Great creamy mushroom soup. Serve with saltine crackers. Add a little crunch to the meal with celery sticks spread with cream cheese.

Dissolve the bouillon in the boiling water and set to the side.

Melt butter in saucepan.

Combine flour , mustard and pepper.

Stir into melted butter.

Cook till smooth and creamy.

Stir in mushrooms and bouillon slowly.

Cook on very low heat for about 35 to 40 minutes.

Slowly heat cream in a small pan , but do not boil.

Add cream and sherry to soup and stir till well blended.

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