2 1/2 cups chicken broth (can add more a end to thin)
8 tablespoons butter
1/8 teaspoon dried thyme
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
1/2 cup chopped onion (or chopped shallots)
Instructions
In a large saucepan, cook the shallots in 2 tablespoons of butter
until tender, set aside. In same pan, cook mushrooms in 3 tablespoons
of butter and the thyme. Cook until tender. Set aside a handful of
the cooked mushrooms (the rest will be pureed and the sliced mushrooms
add texture). Add broth, mushrooms, and shallots together a bender or
food processor.
In blender or food processor, puree the mixture. Set aside.
In the saucepan, melt the remaining 3 tablespoons butter, whisk in the
flour until smooth. Add the salt, pepper, half and half
and vegetable puree. Stirring constantly, bring soup
to a bring to a simmer. Add the sherry and continue simmering about 5
to 7 minutes to cook out the alcohol of the sherry. Adjust salt and
pepper as needed.
Originally Submitted
12/18/2011
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