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Cream of Mushroom Soup

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• ¼ cup (½ stick) butter
  
• 1 pound mushrooms, trimmed and finely chopped
  
• ¼ cup finely chopped onion
  
• 2 tablespoons all-purpose flour
  
• 2 cups chicken broth
  
• 2 tablespoons dry sherry or Madeira wine
  
• ½ teaspoon dried thyme
  
• 1 cup heavy cream
  
• Salt and pepper
  






Instructions



1. Melt the butter in a large soup or saucepan over medium heat. Add the mushrooms and onion and sauté until the mushrooms give up their juice, 5 to 10 minutes, depending on the type of mushroom used.
   
   
2. Sprinkle the mushrooms with the flour and stir until the flour forms a paste. Slowly stir in the broth. Add the sherry and thyme and bring to a boil, stirring. Reduce the heat and simmer for 20 minutes.
   
   
3. Stir in the cream and season to taste with salt and pepper. Cook just until the cream is heated through. Serve hot.
   
   Serves 4