Cream of mushroom soup
Source: LindaC
Chop an 8 oz box of fresh mushrooms fairly small
Saute in 3 T butter
Add 2 T finely chopped onion and cook until soft.
Add 3T flour and cook 2 minutes, then wisk in 1 3/4 cups chicken broth ( canned is OK...home made is better)...Simmer VERY gently ( it's OK if it doesn't even bubble) for 1/2 hour....to get the good taste of the mushrooms into the broth.
Add 1/2 tsp w'shire and 1 tsp dry parsley....or 1 T fresh.
Stir 2 T cornstarch into 2 cups of milk ( skim is OK) and add to the broth and bring to a simmer and simmer 3 minutes.
Then add 2 oz ( 1/4 an 8 oz package) cream cheese cut into bits and stir until smooth and hot.
Add 1/4 cup sherry wine, correct seasonings adding salt if necessary and a good grinding of fresh pepper, serve and enjoy.