ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Sandy's Cream of Mushroon Soup

Ingredients

3 cups fresh mushrooms, chopped (stems and buttons), divided

1 stick butter or margarine

1/2 cup onion, chopped

1/2 cup celery, sliced

1 tablespoon minced bottled garlic

2 (14-1/2 ounce) cans chicken broth

2-1/4 cups half and half cream

1 tablespoon sherry or cooking wine

1 chicken bouillon cube

2 teaspoons seasoned salt

1/4 teaspoon thyme

Pepper to taste

1/3 cup of all-purpose flour

 

Directions

Clean mushrooms and chop both buttons and stems.

In a large sauce pan, melt the butter. Add the onion, celery, and garlic and saute until soft. Add 1/2 the mushrooms and sauté until soft.

Add the chicken broth, half-and-half, sherry, bouillon cube, seasoned salt, thyme, and pepper. Bring to a boil and simmer covered for 20 minutes. Cool to lukewarm.

Pour half the soup into a blender, add the flour, and puree until smooth. Return the soup to the sauce pan and add the remaining mushrooms, Bring to a slow boil and simmer uncovered on low heat until mushrooms are soft (about 15 minutes). Soup consistency should be slightly thick and creamy.

Sandy's Note: My hubby thinks this is the best mushroom soup he's ever tasted! But, then all hubbys say that, don't they?