Description
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.
Ingredients
- 5 cups sliced fresh mushrooms
- 1 ½ cups chicken broth
- ½ cup chopped onion
- ⅛ teaspoon dried thyme
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup half-and-half
- 1 tablespoon sherry
Instructions
- 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.
- Bring soup to a boil and cook
- stirring constantly
- until thickened.
- Stir in sherry. Taste and season with salt and pepper if needed.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6