Mushroom Soup

  • Mushroom Soup-Jan20127 cups fresh mushrooms, sliced
  • 1 1/2 cups chicken broth
  • 1/2 cup chopped onion
  • 1/8 teaspoon dried thyme
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup half and half
  • 1 tablespoon sherry

In a large saucepan, cook mushrooms in broth with onion and thyme until tender (10-15 minutes). Reserve 2 cups cooked mushrooms for garnish and puree the rest of the mixture, leaving some chunks of vegetable in it. Set aside. 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. Place in bowls and garnish with remaining cooked mushrooms. Serves 6.