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In a large heavy saucepan, cook mushrooms in broth
with onion and thyme until tender, about 10 - 15
minutes.
In blender or food processor, puree mixture the
mixture, leaving some chunks of vegetable in it
and set aside.
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In the saucepan, melt the butter, whisk in the flour
until smooth. 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.
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