Source: Cookbook Sampler

Cream of Mushroom Soup
Great as a main course or an appetizer
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 15 minutes


3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup dry white wine, such as Chardonnay
3 cups low-sodium chicken or vegetable broth
1 pound white mushrooms
1/2 medium onion
2 teaspoons fresh thyme
1/2 cup heavy cream

Melt the butter in a soup pot over low heat. Whisk in the flour and cook for 5 minutes. Stir in the wine, then add the broth. Increase the heat to medium, bring to a boil, reduce the heat, and simmer for 10 minutes. Add salt and pepper to taste.

Meanwhile, puree the mushrooms and onion together in a food processor.

Add the mushrooms and onion to the simmering broth. Add the thyme and cream, cover, and simmer for another 5 minutes. Serve hot.