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Cream of Mushroom Soup I

"Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good."

Ingredients :

• 5 cups sliced fresh mushrooms
• 1 1/2 cups chicken broth
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup half-and-half
• 1 tablespoon sherry

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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