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1 1/2 cups chicken broth
1/2 cup onions ; chopped
1/8 teaspoon thyme ; dried
3 tablespoons all-purpose flour
5 cups mushroom ; sliced
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon sherry
1 cup half-and-half
3 tablespoons butter
Submitted by ellie7
A basic cream of mushroom soup. A good alternative to the canned stuff. Experiment with different kinds of mushrooms.
Cal: 152 Fat: 11g Carbs: 10g Protein: 5g Fiber: 1g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Cook the broth, onion thyme, and mushrooms in a large pot over medium heat, until tender, about 10-15 minutes.
Use a blender or food processor, puree the mixture, leaving some chunks. Set this aside.
Melt the butter in the pot and add the flour. Whisk until smooth.
Add the pureed vegetable mixture back to the pot, along with the salt, pepper, and half-and-half. Bring the soup to a boil and cook until thickened, stirring constantly. Add sherry, and season with additional salt and pepper, if desired.
Use a blender or food processor, puree the mixture, leaving some chunks. Set this aside.
Melt the butter in the pot and add the flour. Whisk until smooth.
Add the pureed vegetable mixture back to the pot, along with the salt, pepper, and half-and-half. Bring the soup to a boil and cook until thickened, stirring constantly. Add sherry, and season with additional salt and pepper, if desired.
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