Cream of Mushroom Soup
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons cornstarch
1 cup half-and-half
salt and pepper to taste
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside. ** I usually strain out about half of the mushroom mixture before I puree it because I like my soup on the chunky side. **
In the saucepan, melt the butter, whisk in the cornstarch 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.
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