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Cream of Mushroom Soup

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.

ingredients

• 5 cups sliced mushrooms (as if I ever really measure)
• 3 cups chicken broth
• 1/2 chopped onion
• a few sprigs of fresh thyme (or 1/8 tsp dry)
• 3 tbsp butter
• 3 tbsp flour
• 1 cup half & half
• 2 tbsp sherry
• salt & pepper to taste
• about half an hour

instructions

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.

Serves 4.