Many people don’t have Cream of Mushroom soup on their radar when they think of homemade soups, and most think the only way to serve it up is by opening a can. Not so, with this easy, from-scratch recipe, bursting with mushroom flavor, that will become your new favorite!
1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 14 1/2-oz. cans chicken or vegetable broth
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash dried thyme
1/4 cup cream sherry (do not substitute cooking sherry)
In a large saucepan, sauté onion in butter until tender. Add mushrooms and sauté until tender. Combine and mix flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (If you’re cooking for people who can’t have “chunks” of mushrooms in their soup, put the thickened mixture into a blender to puree and pour back into the saucepan.) Stir in the cream, sherry, salt, and pepper. Simmer uncovered for 15 minutes, stirring often. Yield: 4-6 servings.
This can be used for soup and salad/sandwich night, then added to rotisserie chicken with some peas and carrots for a one-pot meal on another night.