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Sherried Mushroom and Ham Soup

2 tb Unsalted butter
1 tb Olive oil
3 lg Shallots; finely chopped
1 Clove garlic; finely chopped
1 lb Assorted exotic mushrooms; half sliced and half finely chopped
3/4 lb Ham cut into 1/2-inch cubes
3 tb Cream Sherry
2 tb Flour
2 c Low-salt chicken broth
1/4 c Chopped fresh chives or scallion greens
3 tb Sour cream
Roquefort Toasts

In a saucepan melt butter with oil over moderate heat until foam subsides. Saute shallots, garlic, and mushrooms over moderately high heat. Saute until mushroom liquid evaporates and mushrooms begin to brown. Add ham cubes and saute 1 minute. Add sherry and boil until evaporated. Add flour and cook 3 minutes. Stir in broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chives or scallion greens and sour cream. Season with salt and pepper.

Yield: 2 servings

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