Melt 2 generous tablespoons butter and blend in 3 tablespoons flour mixed with a pinch of dry mustard, 1 teaspoon salt, and a pinch of cayenne. Gradually stir in 1 quart chicken bouillon and 1/4 pound of fresh mushrooms, cleaned and chopped. Cook very gently for 35 minutes. Blend in a blender and correct seasonings. Stir in 1/3 cup cream sherry and 1/2 cup heavy cream. Serve topped with 1 tablespoon whipped cream flavored with a little paprika and sprinkled with blanched, shredded, and toasted almonds.