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MUSHROOM CREAM SOUP
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- ¼ cup butter
- 1 cup chopped onion
- 2 tsp. crushed garlic
- 1 lb. sliced fresh baby portobello mushrooms
- 2 tbsp. wheat flour
- ½ tbsp. English sauce
- 1 tsp thyme
- ¼ cup sherry wine
- 3 cups chicken broth
- 3 cups heavy cream
- Salt and white pepper to taste
In a saucepan add the butter, heat, add the onion, garlic, mushrooms, and cook for 2 to 3 minutes. Add the wheat flour, Worcestershire sauce, thyme, sherry wine, broth and heavy cream. Season to taste.
Season to taste, cover and cook at medium temperature for 20 minutes. Let cool and go through the food processor.
NOTE: You can leave a portion of the mushrooms separate, sauté and serve as a decoration on the soup! Another way to serve this delicious soup is simply to serve it with the chopped mushrooms without going through the food processor.
