Pals Cabin's Cream of Mushroom Soup

Ingredients

• 64 ounces chicken stock
• 1/2 lb fresh mushroom, chopped, sauteed
• 3 shallots, finely chopped
• 1/2 cup butter
• 1/2 cup flour
• maggi seasoning, to taste
• salt, to taste
• white pepper, to taste
• 1/2 pint light cream
• 1/2 pint heavy cream, whipped
• paprika

Directions

1. 1

   In a large stock pot, heat the chicken stock until it is well simmered. Add the sauteed mushrooms and chopped shallots.

2. 2

   In a smaller saucepan, make a roux by melting the butter and adding the four, stirring until well blended. Cook the roux until it has the aroma of toasted almonds.

3. 3

   Pour the roux into the chicken stock to obtain a veloute of light consistency.

4. 4

   Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.

5. 5

   Serve in a cup topped with a teaspoons of whipped cream and sprinkle with a touch of paprika.