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-In a 2-quart saucepan over medium heat, cook mushrooms, onion, and
thyme in broth for 10-15 minutes, until mushrooms are tender.
-Pour half of the saucepan contents into a blender with
the flour and puree; return puree to saucepan.
-Add remaining ingredients to saucepan and simmer over medium-low heat,
stirring constantly, until thickened.
Make It A Meal: Serve with
Hearty Rye Bread
like The Outback's®
Other "Cream Of" soups on this site:
Robbie, thats a good
Cream of Mushroom recipe; thank you for sharing it here online. I am
a private chef and enjoy trying other chef's variations. I did
increase the sherry to two+ tablespoons of sherry. I used a good
expensive spanish sherry and served the dish with a fume blanc [saugvion
blanc + chardonnay]. The chemistry was good with the sherry. The
blender puree is a nice touch incidentally. The mushrooms I used
were half shitake pieces less stems and half 1" button browns
chopped. When I have a few more minutes free I will order a copy of
your book for the kitchen library. Two thumbs up!
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