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Cream of Mushroom Soup

5 c. sliced fresh mushrooms 1 1/2 c. chicken broth
1/2 c. chopped onion
1/8 tsp. dried thyme

3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper 1 c. Half & Half® cream
1 tbsp. sherry

In large heavy saucepan, cook mushrooms in chicken broth; add onion and thyme and cook until tender (10-15 minutes).

Pour into blender or food processor and puree mixture, leaving some chunks of vegetable. Set aside

In saucepan, melt butter and whisk in flour until smooth. Add salt and pepper, cream and pureed mushroom mixture. Stir constantly; bring to a boil and cook until thickened. Add seasonings as desired and then add sherry last.

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