3 cubes chicken bouillon
4 c. boiling water
3/4 lb. moonlight mushrooms
2 tbsp. butter
3 tbsp. flour
Pinch dry mustard
Pinch cayenne pepper
Tiny pinch soda
1 c. whipping cream
1/3 c. sherry

Dissolve bouillon cubes in boiling water and set aside. Chop mushrooms and set aside. Melt butter in 1 1/2 quart saucepan. Combine flour with mustard and pepper and stir into melted butter. Cream until smooth.

Gradually stir in bouillon and mushrooms. Cook over low heat for 35 minutes. Place cream in small pan and heat thoroughly, do not boil. Add cream and sherry to soup, stir until blended. Serves 4.