Very-very tasty and easy to cook. Instead of the chicken broth used vegetable stock (see earlier post) and did not add any sherry – don’t even know what it is. (These supposed to make ~9 servings or cups…). Also did not add any spices because all of them were in the vegetable stock.
ingredients
- 7-1/2 cups sliced fresh mushrooms (broccoli)
- 2-1/4 cups chicken broth
- 3/4 cup chopped onion
- 1/8 teaspoon dried thyme
- 1/4 cup and 1 teaspoon butter
- 1/4 cup and 1 teaspoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-1/2 cups half-and-half
- 1 tablespoon and 1-1/2 teaspoons sherry
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.