Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Unsalted butter
2 md Onions; finely minced
1 3/4 lb Mushrooms, sliced
1 c Dry sherry or Madeira
2 tb Freshly chopped thyme leaves
-=OR=-
1 ts -Dried thyme
1 ts Salt
Freshly ground pepper
- to taste
2 tb Flour
4 c Milk
1 c Whipping cream

MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the
onions and cook covered, stirring occasionally, for 10 minutes or
until onions are soft. Add the mushrooms, replace the cover and
continue to cook another 10 minutes. Add the sherry, thyme, salt and
pepper. Sprinkle the onion/mushroom mixture with flour and cook,
stirring, about a minute. Add the milk and cream, cover and simmer 10
minutes more. Do not let the soup come to a rolling boil or the milk
will curdle. Serve the piping hot soup immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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