Carrot And Mushroom Soup
|Butter||1⁄4 Cup (4 tbs)|
|Mushrooms||1 1⁄2 Pound, sliced|
|Carrots||2 Cup (32 tbs), thinly sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Chicken stock||1 Cup (16 tbs)|
|Madeira/Sherry||1⁄4 Cup (4 tbs)|
|Dill||2 Tablespoon, finely chopped|
In large saucepan, melt the butter.
When hot, add mushrooms, carrots, and onion.
Cook 5 minutes.
Add stock; bring to boil.
Reduce heat, cover, and simmer 15 to 20 minutes until carrots are tender.
Add Madeira or sherry, salt, pepper, and dill.
Reheat and serve.