Cream of Mushroom Soup I
"Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 teaspoon salt
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1/4 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 5 cups sliced fresh mushrooms
- 1 1/2 cups chicken broth
- 1/8 teaspoon dried thyme
- 1 cup half-and-half
- 1 tablespoon sherry
- Carbohydrate 18.5788493692076 g
- Cholesterol 349.714895928182 mg
- Fat 84.6618272265491 g
- Fiber 0.949748605504139 g
- Protein 67.8341809847549 g
- Saturated Fat 37.1087591736048 g
- Serving Size 1 1 serving (675g)
- Sodium 424.648691039004 mg
- Sugar 17.6291007637035 g
- Trans Fat 6.11519298826568 g
- Calories 1113 calories
Directions In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside. 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.
