Ingredients

• 4 1/2 cups chicken stock or 4 1/2 cups canned low sodium chicken broth
• 1/3 cup butter
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped celery
• 6 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon dried basil, crumbled
• 1/2 cup dry sherry
• 3 bay leaves
• 1 1/4 cups mushrooms, sliced
• 1 cup whipping cream
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon hot pepper sauce

Instructions

1. Bring stock to boil in medium saucepan; cover and set aside.

2. Melt butter in large saucepan over medium heat.

3. Add onion and celery and saute until translucent, about 5 mimutes.

4. Add flour, thyme and basil and stir 4 minutes;whisk in sherry.

5. Mix in hot stock and bay leaves and bring to boil.

6. Reduce heat and simmer 3 minutes, stirring constantly.

7. Add mushrooms and cook 20 minutes, stirring occasionally.

8. Add remaining ingredients and simmer until slightly thickened, about 10 minutes.

9. Ladle soup into bowls and serve.