RECIPE FROM "SANDY'S
Sandy's Cream of Mushroon Soup
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
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?