½ cup of Cream cup Dry Sherry cooking wine or White Wine
½ tsp Thyme
¼ cup Parsley – chopped
In a large stockpot, on medium heat, add 2 Tbsp of butter. Add onion and sauté until soft. Remove and place in a small bowl.
Add 2 Tbsp of butter, Mushrooms and garlic and sauté till mushrooms are golden browned. Then add salt and pepper
Removed about ¼ – ½ cup of the mushroom and reserve till later
Add the flour and mix in with the mushroom mixture. Cook for about 3 minutes until flour is slightly brown (helps to decrease that ‘flour’ taste). Slowly add in the Chicken Stock and bring to a low boil and then reduce. Add in the cream, Sherry or White Wine and thyme. Simmer till the soup mixture thickens, for about 25 minutes.
With an immersion blender, puree the soup mixture until smooth and creamy. Don’t worry if you see little bits of mushrooms. Cook for about another 15 minutes.
Serve in bowls and sprinkle each bowl with a little of the reserved mushrooms and chopped parsley.
This is a wonderful compliment to a nice cut of beef and salad and crusty bread or by itself with a small salad or sandwich for a nice lunch.
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