Mushroom Mustard Soup

What you need

  • 1/4 cup butter
  • 4 thinly sliced scallions
  • 2 lb thinly sliced fresh mushrooms
  • 6 cup chicken stock
  • Fresh ground pepper
  • 1 tablespoon fresh chopped parsley
  • 1/2 cup dry sherry
  • 1/4 cup East Shore Sweet & Tangy Mustard
  • 1 cup heavy cream

Method

Melt butter in a heavy, large saucepan over medium heat and cook until lightly browned. Add mushrooms and onions. Sauté until liquid evaporates, stirring often. Add stock, sherry, parsley and EAST SHORE Sweet & Tangy Mustard. Simmer ten minutes. Season with pepper. Add cream and warm through. Serve immediately - Refrigerate leftovers. Serves 6 to 8.

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