Ingredients
6
6 servings
- •5 cups sliced fresh mushrooms
- •1.5 cups chicken broth
- •0.5 cup chopped onion
- •0.125 teaspoon dried thyme
- •3 tablespoons butter
- •3 tablespoons all-purpose flour
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •1 cup half-and-half
- •1 tablespoon sherry
Instructions
- Simmer mushrooms, broth, 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.
Nutritional Facts
Per 6 servings
- Calories: 165
- Carbohydrate: 14g
- Fat: 11g
- Fiber: 3g
- Protein: 5g
- Sugar: 6g
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