1 1/2 lb. mushrooms
1/2 c. butter
1/4 c. flour
1/4 tsp. dry mustard
2 c. chicken broth
2 c. light cream or milk
1/3 c. minced chives
1/4 c. sherry or to taste, optional
1 tsp. salt or to taste
1/4 c. heavy cream, whipped

Wipe mushrooms clean and finely chop, stems and all. In a large heavy saucepan, melt butter and saute mushrooms until soft. Add flour and mustard, cooking and stirring for a minute or so. Add chicken broth and cook until thickened, blending with a whisk.

Add light cream and chives, reserving some of the chives for garnish. Flavor with sherry, if desired, and salt to taste. Serve hot or cold, garnishing each soup bowl with a dollop of whipped cream and a sprinkling of reserved chives. Makes 4-6 servings.