Sherry Mushroom Chowder

Name: Sherry Mushroom Chowder
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

12 ingredients

8 steps

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

1

Combine mushrooms, onions, carrots, celery.
2

sherry, thyme salt and pepper in a 3 quart saucepan.
3

Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
4

Add 2 1/2 cups milk and all of the evaporated milk.
5

Cook stirring until the mixture comes to a simmer.
6

In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
7

Stir into soup continue cooking and stirring until soup thickens and is bubbling.
8

Divide into serving bowls top with parmesan cheese.