A rich and creamy soup makes a good first impression as a formal first course. Sherry and smoked Gouda with a hint of holiday spice make every sip better than the last.
—CHARLOTTE ROGERS VIRGINIA BEACH, VA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1 carton (32 ounces) chicken broth
1/2 cup sherry or additional chicken broth
1/2 cup heavy whipping cream
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
2 cups (8 ounces) shredded smoked Gouda cheese
Chives and smoked paprika
1. In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add the mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender.
2. Add cheese; cook and stir until melted. Garnish individual servings with chives and paprika.