Friday, July 2, 2010

Cream of Mushroom Soup

This is modified from Allrecipes. It is fresher-tasting than my previous cream of mushroom soup, and can be garnished with green onions or chives.


5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 tsp dried thyme
3 Tbsp butter
3 Tbsp flour
1 cup half-and-half
Salt and pepper to taste


Heat a small portion of oil or butter in a saucepan over medium heat. Sautee onions and mushrooms until onions are tender and mushrooms have given up their juices. Add the butter and stir until melted. Add flour and, stirring constantly, cook about 1 minute.

Add broth and thyme. Bring to a boil and cook until thickened, stirring frequently. Reduce heat to medium low. Add half-and-half, salt, and pepper and heat for 1-2 minutes.
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