Cream of Mushroom Soup I

Step 1

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

Step 2

In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

Step 3

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.