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Cream Of Mushroom Soup (Lie)

Cream Of Mushroom Soup (Lie) is a soups recipe made with Butter Or Margarine, All Purpose Flour, Chicken Broth Reg Strength, and Whipping Cream. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1/4 cup
• 6 cup
• 1 cup

Method (preview)

1. 1

   Mushroom soup is so readily available in cans that it seldom occurs to the cook to make it from scratch.

2. 2

   If you seek a more intense mushroom flavor, however, look no further.

3. 3

   1. Chop half the mushrooms; thinly slice the remaining mushrooms and set aside.

4. 4

   Melt butter in a 5-6 quart pan over medium-high heat; add chopped mushrooms, onion, and thyme.

5. 5

   Stir often until the vegetables are lightly browned, 15-20 minutes.

6. 6

   Mix flour with vegetables.

7. 7

   Pour into a blender or food processor; whirl, adding as much broth as needed to get the mixture smoothly pureed.

8. 8

   Pour mixture back into pan; add remaining broth, sliced mushrooms, bay leaf, and cream.

9. 9

   Bring soup to a boil on high heat, stirring frequently.

10. 10

    Reduce heat to low and simmer to blend flavors, about 10 minutes.

11. 11

    Add sherry, salt, and pepper to taste.

12. 12

    Make about 8 cups.