Cream of Mushroom Soup
(from BAbbott’s recipe box)
Use a variety of mushrooms, if possible
Source: Internet
Prep time: 30 minutes
Cook time: 20 minutes
Serves 4 people
Ingredients
- 5 Cups sliced fresh mushrooms
- 1 1/2 cups chicken broth
- 1/2 cup chopped onion
- 1/8 tsp. dried thyme
- 3 Tbs. butter
- 3 Tbs. flour
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup half-and-half
- 1 Tbs. sherry
Directions
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In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10-15 minutes.
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In blender or food processor, puree 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 tast and add sherry (I used sherry flavoring).