Sherry Mushroom Chowder
- Reviews 5
Ready In: 30 mins
Serves: 4-6
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
- Combine mushrooms, onions, carrots, celery.
- sherry, thyme salt and pepper in a 3 quart saucepan.
- Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
- Add 2 1/2 cups milk and all of the evaporated milk.
- Cook stirring until the mixture comes to a simmer.
- In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
- Stir into soup continue cooking and stirring until soup thickens and is bubbling.
- Divide into serving bowls top with parmesan cheese.
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