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Cream of Mushroom Soup

On the day before Thanksgiving, I make a double batch of Cream of Mushroom Soup. We devour some for lunch with a hot loaf of Amish White Bread. Amidst all the other pre-Thanksgiving Day cooking, an easy lunch is a good thing.

The entire reason I make cream of mushroom soup is for the Thanksgiving staple: Green Bean Casserole.

Since I’ve made such a large double batch, I keep about 10 oz. that we use again on December 10th for Jenni’s required birthday meal: Beef Stroganoff.

If there’s any left over after the pre-Thanksgiving lunch, the green bean casserole, and the beef stroganoff, we enjoy a bowl of Cream of Mushroom Soup all by itself.

This made-from-scratch version is much richer than the type available in a can.

Hello 2 cups half-n-half.

Hello Yum.

5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry (I skip this and it still tastes great.)


1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. YUM.

2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

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