5 cups sliced mushrooms, my favorite is baby bella
1 Edwards N Sons Not Chickn OR not Beef bouillon cube
1/2 cup chopped onion
2 sprigs thyme
3 TBS butter
2 TBS corn starch
1/4 tsp salt
1/4 tsp black pepper
1 cup half and half
1 TBS sherry
1 1/2 cups water
In a large, heavy saucepan, cook mushrooms in the
broth with onion and thyme until tender, about 10
to 15 minutes.
In a blender of food processor, puree the mixture,
leaving some chunks of vegetable in it. Set
In the saucepan, melt the butter. In a small
bowl, slowly dissolve corn starch in a few
teaspoons of water. Whisk mixture into butter.
Add the salt, pepper, half and half and
vegetable puree. Stirring constantly, bring
soup to a boil and cook until thickened.
Adjust seasonings to taste and add sherry.
This soup is amazing when used in a green bean
casserole. I've been unable to find a ready-made
gluten free mushroom soup. 2018
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