INGREDIENTS
1 stick butter
2 tablespoons flour
2 cups milk
2 tablespoons butter
1/2 pound white button mushrooms, sliced
1/8 teaspoon mace
1/4 cup cream sherry
salt and white pepper (to taste)
2 tablespoons fresh cilantro (chopped)

METHOD In a large saucepan, place the stick of butter and heat it on medium until it is melted and bubbly. Add the flour and stir it in for 3 minutes. While stirring constantly, slowly add the milk. Cook and stir the mixture for 5 minutes, or until it thickens. In a large skillet place the 2 tablespoons of butter and heat it on medium until it is melted. Add the mushrooms and saute them for 5 minutes, or until they are tender. Add the sauteed mushrooms to the milk mixture. Cook the soup on low heat until it begins to simmer. Add the mace, sherry, salt, and white pepper. Mix them in well. Garnish each serving with the cilantro.