Ingredients
Directions
1.
In a large saucepan, ADD mushrooms, broth, onion and thyme; COOK until mushrooms tender, 10-15 minutes.
2.
In blender, PUREE the mixture, leaving some chunks of vegetable in it; SET aside.
3.
In the sauce pan, MELT the butter; WHISK in flour until smooth; ADD salt, pepper, half and half and vegetable puree.
4.
BRING soup to boil, STIRRING constantly; COOK until thickened; ADJUST seasoning to taste, STIR in sherry.