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Ingredients
| white mushrooms (sliced): 5 cups |
| chicken broth: 1 1/2 cups |
| onions (chopped): 1/2 cup |
| dried thyme (leaves): 1/8 tsp |
| salted butter: 3 Tbl |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| half and half cream: 1 cup |
| sherry (wine): 1 Tbl |
Cream of Mushroom Soup I
Credit: AllRecipes
User rating:
"Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good."
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Prep Time
20 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
Directions
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- 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 taste, and add sherry.