Cream of Mushroom Soup
For this cream of mushroom soup you can use common button mushrooms, or add other delicious varieties. Experiment and have fun, all will be good.
sliced fresh mushrooms
5
cups
chicken broth
1 ½
cups
chopped onion
½
cup
dried thyme
⅛
teaspoon
butter
3
tablespoons
all-purpose flour
3
tablespoons
salt
¼
teaspoon
ground black pepper
¼
teaspoon
half-and-half
1
cup
sherry
1
tablespoon
 Gather all ingredients.
  Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
  Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
  Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
  Bring soup to a boil and cook, stirring constantly, until thickened.
  Stir in sherry. Taste and season with more salt and pepper if needed.
  Enjoy!
