• 3/4 pound fresh mushrooms, diced
• 3 tbsp butter
• 1 small onion, minced
• 1 tsp curry powder
• 1/2 cup flour
• 1 pint half and half
• 10 chicken bouillon cubes or 1 qt. stock
• 1/2 tsp grated lemon peel
• 6 tbsp golden sherry
• 1 tbsp plum or currant jelly
• Lemon slices for garnishes

1. In a large pan (that holds 3 to 4 quarts) saute in butter the mushrooms and onions for 3 minutes.
2. Add curry powder and flour; blend.
3. Gradually add half and half, stirring until smooth.
4. Add rest of ingredients except lemon juice.
5. Continue cooking stirring occasionally until soup has thickened about 20 minutes.
6. Add lemon juice; reduce heat and keep warm until ready to serve.

Serve with a very thin slice of lemon on top.
Serves 4 to 6.