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Cream of Mushroom Soup
"Nature alone is antique and the oldest art a mushroom."
-- Thomas Carlyle
This was my favorite soup growing up. I used to always have a few cans of it around -- that is until I learned how easy it is to make.
Sauté mushrooms in broth with onion & thyme until tender (about 15 minutes).
Pureé the mixture (carefully!), leaving chunks as you wish (O do).
In a heavy pan, melt butter & whisk in flour until smooth (in other words, make roux).
Add half & half to roux & add that to the other pot full, along with pepper &/or salt as you wish. Stirring constantly, bring the mixture to a low boil until it thickens up.
Adjust seasonings, add sherry & serve it up with bread & a salad.
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