+Adam Brazionis +Andrea Meacham
Okay guys, here's that soup recipe! I did it a bit differently, so I'll just list what I did rather than the actual recipe.
1 package white mushrooms slices
1 package baby portobello mushrooms sliced
I chopped 1/2 of them so there would be some small bits (or you can use a food processor).
1 small white onion finely diced (about a cup)
3 cups chicken stock (you can sub vegetable, but I can't say if it would affect the flavor) I used 2 stock cubes in 3 cups water.
1/2 teaspoon dried thyme (give or take...I used a bit more :0)
Now, cook all of this together in a stock pot until the onion and mushrooms are tender. Then add 2 cups 1/2 and 1/2 (some people subbed fat free 1/2 and 1/2 and said it was great). Heat to medium high stirring constantly to avoid scorching.
Next, the recipe says to make a roux from 3tbsp of butter and 3tbsp flour...since I kinda doubled here, I would use a bit more. I usually make mine by melting the butter in a heavy glass cup in the microwave and add the flour until it's a pasty consistency. You can make yours in a saucepan if you like.
Once the soup mixture is good and hot, quickly whisk in the roux a bit at a time until it thickens to your taste...do this very fast or you'll have lumps :0/
Then, add 1 tbsp of cream sherry and a dash of salt and fresh ground pepper. This makes quite a bit of soup so Jessica you can use the leftovers to make the pork blade steak and rice recipe that was your favorite when you were a kid! Lots of mmmm's at the table on this one...very good recipe! Enjoy!