Cream of Mushroom Soup

INGREDIENTS

5 cups sliced fresh mushrooms
1 1/2 cups vegetable broth
1/2 cup chopped onion
1/8 tsp dried thyme
3 Tbsp butter
3 Tbsp flour
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup cream
1 Tbsp sherry or red wine (optional)

DIRECTIONS

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

In a blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.

In the saucepan, melt the butter. Whisk in the flour until smooth. Add the salt, pepper, cream, and vegetable puree. Stirring constantly, bring soup to a boil, reduce heat and simmer until thickened. Adjust seasonings to taste and add sherry if using.