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.
Ingredients
- fresh mushrooms: 5 cups (sliced)
- ½ cups chicken broth: 1 piece
- onion: 0.5 cup (chopped)
- thyme: 0.125 tsp (dried)
- butter: 3 Tbsp
- all-purpose flour: 3 Tbsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- half-and-half: 1 cup
- sherry: 1 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bring soup to a boil and cook, stirring constantly, until thickened.
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Stir in sherry. Taste and season with more salt and pepper if needed. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
