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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: 50 minutes
- Total Time: -
- Served Person: 6
- 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 8.6
- Cholesterol 30
- Fat 11
- Protein 4.8
- Sodium 364
- Calories 148 calories;
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.
