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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
4 cups sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup diced carrot |
1/2 cup diced celery |
3 tablespoons dry sherry |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
3 cups skim milk |
1 cup evaporated skim milk |
1/3 cup flour |
2 tablespoons grated parmesan cheese |
Directions:
1. Combine mushrooms, onions, carrots, celery.
2. sherry, thyme salt and pepper in a 3 quart saucepan.
3. Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
4. Add 2 1/2 cups milk and all of the evaporated milk.
5. Cook stirring until the mixture comes to a simmer.
6. In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
7. Stir into soup continue cooking and stirring until soup thickens and is bubbling.
8. Divide into serving bowls top with parmesan cheese.
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