Ingredients

The following ingredients have 4 Servings
  • ½ cup (1 stick) salted butter
  • 8 ounces fresh, sliced mushrooms
  • ¼ cup finely-diced onion
  • ¼ cup all-purpose flour
  • ¼ teaspoon dry mustard
  • ¾ teaspoon salt, plus additional (to taste)
  • 1 teaspoon chopped fresh thyme ((or ¼ teaspoon dried thyme))
  • 2 cups chicken broth or vegetable broth (for a vegetarian soup)
  • 2 cups half-and-half or heavy cream, at room temperature
  • 2 tablespoons sherry
  • ¼ cup chopped fresh parsley or chives

Instruction

  • In a large pot or Dutch oven, melt butter over medium-high heat. Add mushrooms and a pinch of salt; sauté until the mushrooms soften and release their juices. Reduce the heat to low; continue cooking and stirring the mushrooms until golden brown, about 8-10 more minutes. Add onion and cook, stirring, until the onion softens, about 5 more minutes.
  • Add flour, dry mustard, salt and thyme. Cook, stirring, for 2 minutes. Gradually add chicken broth and bring to a simmer. Cook until the broth thickens. Reduce the heat to low, stir in the half-and-half and sherry. Cook, stirring occasionally, for about 10 more minutes, or until the soup is warmed through. Do not let it boil. Remove from heat and stir in the parsley or chives.