Cream of Mushroom Soup
Ingredients
- 5 cups sliced fresh mushrooms
- 1 1/2 cups broth, stock (or Mushroom Bouillon)
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 2 tablespoons Olive Oil
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black
- pepper
- 1 cup half-and-half
- 1 tablespoon sherry
Directions
- In a large heavy saucepan, cook mushrooms (see Mushroom Cooking 101).
- After mushrooms have browned, add butter and onion to the pan and cook until onion is translucent.
- Add the broth and thyme and let simmer for 5 minutes.
- Use an immersion blender to puree the mixture. Set aside.
- In a saucepan, melt the butter, whisk in the flour until smooth.
- Add the salt, pepper, half and half and mushroom puree. Stirring
- constantly, bring soup to a boil and cook until thickened.
- Adjust seasonings to taste, and add sherry.