1 lb mushrooms
1/2 c butter
1/2 onion, chopped
3 cloves garlic, minced
1/2 tsp thyme
5 T flour
1/4 c sherry
3-3/4 c chicken stock
1 c cream
salt and pepper to taste
Thinly slice the mushroom caps. Melt the butter in a heavy pan and saute the sliced mushrooms, in batches if necessary (do not crowd the pan), until golden brown.
Remove the mushrooms; add the onion, garlic, and thyme to the remaining butter in the pan, and cook until the garlic is golden. Stir in flour to make a roux. Add salt and pepper, then cook for 4 minutes until the roux is golden. Add the sherry and scrape up all the browned bits. Slowly add the chicken stock, stirring continuously until smooth. Return the mushrooms to the soup. Bring to a boil, then reduce heat and simmer gently to thicken the soup. Whisk the cream into the soup, adjust seasoning to taste, and heat until steaming but not boiling. Serves 4 as a main course with garlic toast, or 6-8 as a first course.
gluten or carb restrictions: replace 5 T flour with 2-1/2 T coconut flour.
condensed cream of mushroom soup
Heat the 4 c of chicken stock to boiling, reduce heat to a strong simmer, and cook until liquid is reduced to 1-1/2 c. Make the soup as directed, using the 1-1/2 c reduced chicken stock. The soup will be very thick. Makes 3 c condensed soup.