4 T Butter or Margarine
½ c Onion, chopped
16 oz. Fresh Crimini Mushrooms, sliced
½ c Cream Sherry
3 c Chicken Broth
1 (4.5 – 5 oz.) container Garlic & Herb Spreadable Cheese (such as Alouette or Rondele)
2 c ½ & ½
1/8 tsp Salt
1/8 tsp Pepper
Cornstarch
Water
Chopped Fresh Chive & Garlic Croutons for garnish
Melt butter over med. high heat and add onion.
Cook to translucent (3 – 5 min.).
Turn heat to high & add mushrooms & sherry.
Cook & stir to reduce liquid by half.
Stir in broth & bring to a boil.
Add cheese, ½ & ½, salt & pepper.
Cook & stir until cheese is melted.
IF BISQUE IS NOT THICKENED TO YOUR LIKING:
Combine 2 T cornstarch with 4 T cold water and whisk together until smooth.
Whisk into soup pot.
Keep doing this process until desired thickness is achieved.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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