Cream of Mushroom Soup

By carvalhohm2

Ingredients

• 1 pound sliced fresh mushrooms
• 2 tablespoons cooking sherry
• 1/2 sweet onion, diced
• 6 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 2 1/2 cups chicken broth
• salt to taste
• 1/2 cup cream

Details

Adapted from preparedpantry.com

Preparation

Step 1

Sauté the onion dices in three tablespoons of butter until they are tender and translucent but not browned. Remove them from the pan and set aside.
In the remaining butter in the pan, sauté the mushroom slices until they are nearly tender. Remove them from the pan and set aside.

Melt the remaining three tablespoons of butter in the pan. Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the cooked onions.

Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Add the mushrooms and cook until they tender. Add the sherry.
Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.