(POSTED: July 28, 2004)

Cream of Mushroom Soup

Ingredients
5 cups sliced fresh mushrooms
1 lrg. onion - chopped
1 dash ground thyme
1 1/2 cups chicken broth
3 Tbls. all-purpose flour
1 cup heavy whipping cream
3 Tbls. butter OR margarine
1 tsp. sherry
salt and pepper - to taste

Directions
In a 2-quart saucepan over medium heat, cook mushrooms, onion, and thyme in broth for 10-15 minutes, until mushrooms are tender.

Pour half of the saucepan contents into a blender with the flour and puree; return puree to saucepan.
Add remaining ingredients to saucepan and simmer over medium-low heat, stirring constantly, until thickened.



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