Ingredient! 5 cups sliced fresh mushrooms 1 1/2 cups chicken broth 1/2 cup chopped onion 1/8 teaspoon dried thyme 3 tablespoons butter 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup half and half 1 tablespoon of sherry Preparation! In a large, heavy pan, cook mushrooms in the broth with onion and thyme until soft, about 10 to 15 minutes. Mix the mixture in a blender or food processor and leave some vegetables in it. Put aside. Melt the butter in the pan and beat in the flour until it is smooth. Add the salt, pepper, half and half and the vegetable puree. Stir constantly, bring the soup to a boil and cook until thickened. Adjust spices to taste and add sherry.