And another, slightly different, recipe . . .
Rich Cream of Mushroom Soup
1 lb. mushrooms
1/4 c. margarine or butter
3 T. all-purpose flour
1/2 t. salt
1 c. heavy whipping cream
1 can (14 1/2 oz.) chicken broth
1 T. dry sherry, optional
Freshly ground pepper
Slice enough mushrooms to measure 1 c.; chop remaining mushrooms. Melt margarine in 3-qt. saucepan over medium heat. Stir in sliced and chopped mushrooms. Cook about 10 minutes, stirring occasionally, until mushrooms are golden brown.
Sprinkle with flour and salt. Cook, stirring constantly, until thickened. Gradually stir in whipping cream and broth; heat until hot. Stir in sherry. Sprinkle with pepper.