Cream of Mushroom Soup III

Ingredients

• 1/4 cup butter
• 1 pound fresh mushrooms, sliced
• 1/4 cup all-purpose flour
• 3 (14 ounce) cans chicken broth
• 1 cube beef bouillon
• 1/2 cup sherry
• 1 cup heavy cream

Directions

1. In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.