Veal Soup with Madeira and Mushrooms

Serves 4

Melt butter, moderate heat. When foam subsides, reduce to low, add mushrooms. Cook 10 minutes, stirring occasionally. Stir in flour over moderate heat. Gradually add veal stock, stirring constantly. Boil. Reduce to low, simmer 10 minutes. Stir in salt, chervil and cream. Pour into warm tureen. Stir in Madeira and serve immediately.