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 aside..
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