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 half and half cup
1 tablespoon sherry
Preparation!
In a large saucepan, cook the mushrooms in the broth with the onion and thyme until tender, about 10 to 15 minutes.
In a blender or food processor, puree the mixture leaving a few pieces of vegetables. Put aside.
In the saucepan, melt the butter, whisk the flour until smooth. Add salt, pepper, half and half and the vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust the seasonings to taste, and add the sherry.