Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Lesley's Mushroom Soup

1-lb mushrooms (half sliced, half chopped)
2-3-tbsp butter or margarine
3-tbsp flour
3-garlic cloves, minced
1/3-tsp salt
1-tsp thyme
1/2-1-tsp black pepper
1-cup fat-free evaporated milk
2-cups chicken broth
2-tbsp sherry

Lesley's Mushroom Soup

Melt butter over medium heat in large saucepan
Cook mushrooms, garlic and thyme about 10 minutes until mushrooms are golden
De-glaze with 1-tbsp sherry
Sprinkle with flour and salt, stirring constantly until thickened
Gradually stir in evaporated milk and broth
Cook a few minutes more
Stir in remaining sherry and pepper

Makes 4 small bowls