Hearty Mushroom And Olive Soup

By á-174942

Ingredients

• 1 1/2 cups milk
• 1 cup half-and-half
• 3 tablespoon flour
• 1/4 teaspoon freshly-ground black pepper - (to 1/2)
• 1/2 pound King Oyster mushrooms sliced (3 1/4 cups)
• 3 tablespoons butter
• 1/3 cup pitted California ripe olives cut into wedges
• 1/4 cup dry sherry
• 1 cup grated Monterey jack cheese

Preparation

Step 1

Combine milk, half-and-half, flour and pepper; stir with wire whisk until smooth.

Saute mushrooms in butter in large saucepan or Dutch oven until tender. Add milk mixture and olives to mushrooms and cook over medium heat 5 minutes or until thickened and bubbly. Add sherry and cook 2 to 3 minutes longer.

Spoon into bowls and top with cheese. Serve with hot crusty garlic bread.

This recipe yields ?? servings.