Keith and I are the only ones in the family who like mushrooms. Here's a great recipe for cream of mushroom soup that isn't even in the same category as the yucky (use and an ingredient only) canned stuff. Give it a try!
Cream of Mushroom Soup
1 pound fresh mushrooms
1/2 cup butter
1/2 cup chopped onion
1/2 cup, plus 2 Tbsp flour
4 cups chicken broth
1 cup half and half
2 Tbsp dry sherry
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
salt to taste
Croutons for garnish
Finely chop half of the mushrooms; slice the remaining mushrooms. Melt butter in large kettle or Dutch oven; sauté mushrooms and onion over low heat 15 minutes, stirring occasionally. Blend in the flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Reduce heat; simmer, covered, 20 minutes. Stir in half and half, dry sherry, nutmeg and pepper; heat through. Garnish with croutons.
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