Cream Of Mushroom Soup Recipe
Summary
Main IngredientMushroom
Ingredients
| Mushrooms | 1 pound, drained, rinsed | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Dried thyme leaves | 1/2 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Regular | 6 Cup (16 tbs) | |
| Bay leaf | 1 , dried | |
| 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.
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.
Chef
