Cream of Mushroom Soup Recipe

• 5 cups Mushrooms (sliced)
• 1½ cups Vegetable Broth
• ½ cup chopped Onion
• 1/8 tsp dried Thyme
• 3 tbsp Butter
• 3 tbsp All-Purpose Flour
• Salt and ground Black Pepper (to taste)
• 1 cup Cream (Half & Half)
• 1 tbsp Sherry

• Cook mushrooms in vegetable broth, onions, and thyme, until tender.
• Puree the mixture in food processor, leaving some chunks of vegetables in it. Set aside.
• Melt butter in a pan over medium-low heat. Stir in flour, until smooth.
• Add salt, black pepper, cream, and vegetable puree.
• Increase the heat and bring the soup to a boil, stirring constantly.
• Simmer until thickened.
• Add sherry and remove from heat.
• Ladle into bowls and serve hot.