Cream Of Mushroom Soup
|White mushrooms||1 Pound, trimmed and thinly sliced|
|Onion||1 Medium, thinly sliced|
|All purpose flour||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Canned chicken broth/1 3/4 cups old-fashioned chicken broth||14 1⁄2 Ounce (1 Can)|
|Fresh thyme/1/4 teaspoon dried thyme||1⁄2 Teaspoon, dried|
|Ground black pepper||1⁄8 Teaspoon|
|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
1. In 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and begin to brown, about 15 minutes. Transfer to bowl.
2. In same Dutch oven, melt remaining 1 tablespoon butter over medium heat. Add onion; cook until tender and golden, about 10 minutes. With wire whisk, stir in flour until blended; cook 1 minute. Gradually stir in water, broth, thyme, salt, pepper, and half of mushrooms; heat to boiling, stirring constantly.
3. Spoon half of mushroom mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour puree into bowl. Repeat with remaining mushroom mixture.
4. Return puree to same clean Dutch oven; stir in cream and remaining mushrooms with their juice. Heat through (do not boil).