Cream of Mushroom Soup
Yield:
Preparation: 20 minutes Cook: 30 minutes
Ingredients:
- 5 cups (8 ounces) fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1-2 garlic cloves, minced
- Butter
- 1 1/2 cups chicken broth
- 1/8 teaspoon dried thyme
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup half-and-half, cream or evaporated milk
- 1 tablespoon sherry
Directions:
- Sauté mushrooms and onions in butter.
- Mix mushrooms and onions with broth and thyme and puree the mixture in blender until chunky.
- In the saucepan, melt the butter, whisk in the flour until smooth.
- Add the salt, pepper, half and half and vegetable puree.
- Stirring constantly, bring soup to a boil and cook until thickened.
- Adjust seasonings to taste, and add sherry.