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CREAM OF MUSHROOM SOUP

YOU CAN MAKE THIS SOUP WITH THE REGULAR WHITE BUTTON MUSHROOMS. I ALSO USE THE BABY SLICED PORTABELLA MUSHROOMS WHICH GIVES IT A BUTTERY RICH TASTE.





List of Ingredients



• 1 1/2 CUPS CHICKEN BROTH
  
• 1/2 CUP CHOPPED ONIONS
  
• 5 CUPS SLICED WHITE BUTTON MUSHROOMS OR BABY PORTABELLA
  
• 1/8 TEASPOON DRIED THYME
  
• 3 TABLESPOONS BUTTER
  
• 3 TABLESPOONS FLOUR
  
• 1/4 TEASPOON SALT
  
• 1/4 TEASPOON GROUND BLACK PEPPER
  
• 1 CUP HALF AND HALF
  
• 1 TABLESPOON SHERRY, OPTIONAL, BUT WORTH IT
  






Instructions



1. COOK MUSHROOMS WITH THE BROTH, ONION AND THYME IN A LARGE POT FOR 10 TO 15 MINUTES. COOL SLIGHTLY
   
2. PUREE THE MIXTURE IN BLENDER OR FOOD PROCESSOR, LEAVING SOME CHUNKS OF VEGETABLE.
   
3. MELT THE BUTTER AND COOK WITH THE FLOUR, ADD THE SALT, PEPPER, HALF AND HALF AND THE VEGETABLE PUREE. WHILE STIRRING CONSTANTLY, BRING SOUP TO A BOIL TO THICKEN. ADJUST SEASONINGS AND ADD SHERRY.
   
4. 4 TO 6 SERVINGS