This is one of my son Graham's favorite dishes. He asks me to make it all them time. It's nice because he likes to help also. He the best mushroom slicer around!
sliced fresh mushrooms
all purpose flour
ground black pepper
half and half
How To Make
In a medium heavy saucepan, cook mushrooms, onions, and thyme in the chicken stock until tender. Set aside.
In another large saucepan, melt butter and whisk in flour until a roux forms. Add salt,pepper, half and half; Mix well. Then and the mushrooms, onions and thyme. Stirring constantly, bring soup to a boil and cook until thickened. Add sherry last and season to taste if you need.
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