Ingredient!
5 cups sliced fresh mushroom
1 1/2 cups chicken broth
1/2 cup chopped onions
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons plain flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half and half
1 tablespoon sherry
Preparation!
In a large heavy saucepan, cook mushrooms in broth with onion and thyme until tender, approx. 10 to 15 minutes.
In the blender or food processor, puree the mixture, leaving some pieces of vegetable in it. Set aside.
Beat the butter in the pan, whisk in the flour until smooth. Add salt, pepper, half and half and vegetable puree. Stir constantly, bring soup to a boil and cook until thickened. Customize spices to taste and add sherry.