assignmentPREPARATION
1
Melt the butter in a large pot. Sauté onions just enough to soften in melted butter. Add mushrooms and sauté until most of the liquid evaporates.
2
Add flour, stir to thicken soup, cook 1-2 minutes, making sure all flour is moistened.
3
Add sherry to deglaze the pot. Once sherry evaporates, add the chicken broth with thyme leaves and start simmering; continue for 20 minutes.
4
Purée a small amount of mixture in a blender and stir it back into the pot. Add in the cream, salt and pepper.
5
If cold cream has cooled the soup down, warm back up before serving.