Cream Of Mushroom Soup
|Mushrooms||1 Pound, rinsed and drained|
|Onion||1 Large, chopped|
|Dried thyme leaves||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Regular strength chicken broth||6 Cup (96 tbs) (Or 1 Large Can, 49 1/2 Ounce)|
|Dried bay leaf||1|
|Whipping cream||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
Chop half the mushrooms; thinly slice the remaining mushrooms and set aside.
Melt butter in a 5- to 6-quart pan over medium-high heat; add chopped mushrooms, onion, and thyme.
Stir often until the vegetables are lightly browned, 15 to 20 minutes.
Mix flour with vegetables.
Pour into a blender or food processor; whirl, adding as much broth as needed to smoothly puree the mixture.
Pour mixture back into pan; add remaining broth, sliced mushrooms, bay leaf, and cream.
Bring soup to a boil on high heat, stirring frequently.
Reduce heat to low and simmer to blend flavors, about 10 minutes.
Add sherry, salt, and pepper to taste.