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Cream of Mushroom Soup
For this cream of mushroom soup you can use common button mushrooms, or add other delicious varieties. Experiment and have fun, all will be good.
INGREDIENTS
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5 cups sliced fresh mushrooms
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1 ½ cups chicken broth
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½ cup chopped onion
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⅛ teaspoon dried thyme
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3 tablespoons butter
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3 tablespoons all-purpose flour
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 cup half-and-half
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1 tablespoon sherry
INSTRUCTIONS
- Gather all ingredients.
- Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
- Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
- Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
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Bring soup to a boil and cook, stirring constantly, until thickened.
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Stir in sherry. Taste and season with more salt and pepper if needed.
