• 1 pound mushrooms, chopped
  • 3 1/2 cups strong chicken stock
  • 2 tablespoons dry sherry
  • Salt and pepper to taste
  • 1 to 2 tablespoons lemon juice
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • Sour cream
  • Watercress, parsley or chives
  • Directions

    Simmer mushrooms in stock for 3 minutes. Place in bLender for 30 seconds. Add additional stock if necessary to make 3¾ cups. Add sherry, salt, pepper and lemon juice. Soften gelatin in cold water. Bring soup to boiling point, add gelatin and stir until dissolved. Chill Serve with dollop of sour cream and snipped watercress, parsley or chives.

    Serves 6 to 8

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