Cream of Mushroom Soup

Cooking is not my favorite thing to do. I believe that it takes a lot of time and effort. Also the mixed smells of a cooking dishes does not make me hungry as much as before starting it and I am usually tired after the process of standing or moving around the same area, kitchen.
Traditional Polish dinner consists of two dishes: 1st soup and 2nd: potatoes, meat, plus some salads. In America eating soups it’s not so popular. Some people here eat it only in the winter to warm up. The recipes of the soups are also different and the dish has a consistency of thick liquid. In Poland soups are thinner and you can see what is in it.
Anyway, recently I have discovered a great soup that does not take much time to do and it’s easy to prepare. It can be served more thick or thinner and it’s noticeable what in it (my favorite: mushrooms!)
Try and you will like it:

Cream of Mushroom Soup
You'll need:5 cups sliced mushrooms (as if I ever really measure)

3 cups chicken broth

1/2 chopped onion

a few sprigs of fresh thyme (or 1/8 tsp dry)

3 tbsp butter 3 tbsp flour

1 cup half & half

2 tbsp sherry

salt & pepper to taste

Sauté mushrooms in broth with onion & thyme until tender (about 15 minutes).Pureé the mixture (carefully!), leaving chunks as you wish (O do).In a heavy pan, melt butter & whisk in flour until smooth (in other words, make roux).Add half & half to roux & add that to the other pot full, along with pepper &/or saltas you wish. Stirring constantly, bring the mixture to a low boil until it thickens up.Adjust seasonings, add sherry & serve it up with bread & a salad. Serves 4.

BON APPETIT!!!