1 lb Mushrooms,rinsed & drained

2 tb Butter or margarine

1 Large onion,chopped

1/2 ts Dried thyme leaves

1/4 c All purpose flour

6 c Chicken broth,reg strength

1 Dried bay leaf

1 c Whipping cream

3 tb Dry sherry

Salt Pepper

Mushroom soup is so readily available in cans that it seldom occurs to the cook to make it from scratch. The canned product is, in fact, so universal, reliable, and chameleon like in flavor that it has become the base of a thousand casseroles. If you seek a more intense mushroom flavor, however, look no further. Erid Lie, tooting his own horn, claims to have the answer to your prayers right here. Flour plays a part in the thickening of this soup, but the basic body and emphatic statement of mushroom flavor come from cooking part of the mushrooms with onions until they are mellow and lightly browned, then pureeing them. The flavor is further enhanced by adding sliced mushrooms before the final heating. yyyyyyyyyyyyyyyyyy yyyyyy 1. Chop half the mushrooms; thinly slice the remaining

mushrooms and set aside. 2. Melt butter in a 5 6 quart pan over medium high

heat; add chopped mushrooms, onion, and thyme. Stir often until the vegetables are lightly browned, 15 20 minutes. Mix flour with vegetables. 3. Pour into a blender or food processor; whirl,

adding as much broth as needed to get the mixture smoothly pureed. Pour mixture back into pan; add remaining broth, sliced mushrooms, bay leaf, and cream. 4. Bring soup to a boil on high heat, stirring

frequently. Reduce heat to low and simmer to blend flavors, about 10 minutes. Add sherry, salt, and pepper to taste. Make about 8 cups.  ~ Eric Lie, Edmonds, WA