1 pound mushrooms, sliced
4 tablespoons butter or margarine
1 medium onion, finely chopped
4 tablespoons all purpose flour
2/3 teaspoon salt
Dash pepper
1/2 teaspoon dried thyme leaves or 1 tablespoon fresh thyme leaves
3 cups chicken broth
1 cup half and half
3 tablespoons sherry
1/2 pound fresh sweet peas or 1 package frozen sweet peas, thawed

Preparation Instructions:

1. In a heavy skillet or saucepan, saute the sliced mushrooms in butter until lightly browned at the edges and most of liquid has evaporated.

2. Add chopped onion to pan. Cook and stir until onion is soft and golden, about 5 minutes.

3. Sprinkle with flour. Add salt, pepper, thyme and chicken broth, a little at a time. Cook over medium heat until just thickened.

4. Add half and half, sherry and sweet peas.

5. Cook over medium heat until peas are just cooked and soup is thick and creamy.