Cream Of Mushroom Soup

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This has to be one of my favorite soups! I found this recipe on allrecipes.com, but have made a couple of alterations.  
When you think of cream of mushroom soup, the first thing that pops into your head is the Campbell's version. I love using Campbell's cream of mushroom in recipes but never liked eating it just as a soup. I can't believe how much I love this soup for someone who used to hate mushrooms as a kid!  It's excellent with bread topped with baby Swiss cheese and warmed in the oven. I shred the cheese in my food processor along with a little shredded onion. 


Ingredients

    2- 16 oz. baby bella sliced fresh mushrooms

    3 cups chicken broth

    2 cloves minced garlic

    1 cup chopped onion

    2 tsp. fresh chopped thyme or 1/2 teaspoon dried thyme (I definitely prefer fresh in this recipe)

    6 tablespoons butter
    6 tablespoons flour

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    1 cup heavy whipping cream

    1 cup half-and-half

    1/4 cup sherry

Directions

In a large heavy saucepan, cook mushrooms in the broth with onion, garlic and thyme until tender, about  10 to 15 minutes. (If using fresh thyme, don't add until the last couple of minutes of boiling time.)

In blender, food processor, or using immersion blender, puree the mixture , leaving some chunks of mushrooms in it. ( I also like to puree until totally smooth and add an 8 oz. package of mushrooms that I have caramelized when soup is complete.) Set aside.

In a smaller saucepan, melt the butter, whisk in the flour salt and pepper and stir for about 2 minutes until smooth. Add the mixture to the mushroom puree and bring to a boil stirring constantly and simmer until thickened. Add the sherry and simmer for another 2 mins., then add half and half and whipping cream and heat until warmed through. Adjust seasonings to taste.

Soup can be frozen, but be sure to leave the whipping cream and half-and-half out, and add after you take out of freezer to heat.