Classic Mushroom Bisque

1/2 cup butter -- unsalted

3 cups mushroom -- sliced

4 tablespoons flour

1/4 teaspoon dry mustard

1 teaspoon salt

2 1/2 cups nonfat chicken broth

2 cups cream

1/4 cup chives -- chopped

1/4 cup sherry

sour cream & flat-leaf parsley -- garnish

Melt butter in large saucepan over medium heat. Add mushrooms and saute until j ust tender. Add flour, mustard and salt, stirring constantly for one minute or less. Flour should not brown or burn. Add broth and cook uncovered until mixtur e thickens. Stir in cream gradually and add chives. Heat thoroughly but do not boil. Add sherry just before serving.

Garnish with sour cream and top with a sprig of parsley.