Creamy Chicken Mushroom Soup
|Ground thyme||1 Dash|
|Minced onion||2 Tablespoon|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Dry sherry||2 Teaspoon|
|All-purpose flour||1 Tablespoon|
|White pepper||1 Dash|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||1 Teaspoon|
|Instant chicken broth and seasoning mix||10 Gram|
In 1-quart saucepan heat margarine until bubbly and hot; add onion and saute, stirring occasionally, until softened.
Add mushrooms and saute for 5 minutes longer; remove and reserve 2 tablespoons of mushroom mixture.
Sprinkle flour over vegetables in saucepan and stir quickly to combine; cook, stirring constantly, for 2 minutes.
Gradually stir in water; add broth mix and thyme and, stirring constantly, bring mixture to a boil.
Reduce heat, cover, and let simmer for 15 minutes.
Pour 2 cups soup into blender container and process until smooth; transfer mixture to a 1-quart bowl and repeat procedure with remaining soup.
Pour soup back into saucepan.
Stir in milk, sherry, and reserved mushroom mixture and let simmer for 5 minutes; season with salt and pepper and serve garnished with parsley.