Cream of Mushroom Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

5 cups sliced fresh mushrooms

1 ½ cups chicken stock

½ cup chopped onion

⅛ teaspoon dried thyme

3 tablespoons butter

3 tablespoons all-purpose flour

¼ teaspoon salt

¼ teaspoon ground black pepper

1 cup half-and-half or heavy cream

1 tablespoon sherry

Directions

Gather all ingredients.

Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.

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.

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.

Bring soup to a boil and cook, stirring constantly, until thickened.

Stir in sherry. Taste and season with more salt and pepper if needed.

Enjoy!

Nutrition

• Calories: 165 kcal
• Total Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 31 mg
• Sodium: 408 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 5 g