Ingredients

• 5 cups sliced fresh mushrooms
• 1.5 cups chicken stock
• 0.5 cups chopped onion
• 0.13 teaspoons dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 cup half-and-half or heavy cream
• 1 tablespoon sherry

Instructions

1. 1 Gather all ingredients.
2. 2 Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
3. 3 Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
4. 4 Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
5. 5 Bring soup to a boil and cook, stirring constantly, until thickened.
6. 6 Stir in sherry. Taste and season with more salt and pepper if needed.
7. 7 Enjoy!

Nutrition per serving