You are here

Cream Of Mushroom Soup

the.instructor's picture
Ingredients
  Mushrooms 1 Pound, rinsed and drained
  Butter/Margarine 2 Tablespoon
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom

Rate It

Your rating: None
4.076925
Average: 4.1 (13 votes)