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Cream Of Mushroom Soup

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Cream Of Mushroom Soup
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Makes: 4 servings adjust



  • 5 cups Fresh Mushrooms, sliced
  • 12 cup Onion, chopped
  • 3 tablespoons Unsalted Butter
  • 18 teaspoon Dried Thyme

Step 1

In a large saucepan or dutch oven, saute mushrooms, onions, and thyme in butter until mushrooms and onions are tender.

Step 2

Move 1/2 - 3/4 of the mushroom mixture to a blender or food processor. Puree until finely chopped.


  • 3 tablespoons All-Purpose Flour
  • 1 12 cups Chicken Stock
  • 1 cup Half and Half
  • 14 teaspoon Kosher Salt, or more to taste
  • 14 teaspoon Black Pepper, or more to taste

Step 3

Sprinkle the remaining mushrooms in the saucepan with flour, stirring to incorporate. Gradually whisk in the chicken broth and the half and half. Add salt, pepper and pureed mushroom mixture to the saucepan. Stirring constantly, bring soup to a bubble and cook until thickened.


  • 1 tablespoon Dry Sherry, do not use cooking sherry

Step 4

Add sherry and adjust seasonings to taste.
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