Mushroom Soup with Sweet Peas: Sandi's Recipe of the Week - May 8

Presents

Sandi's "Recipe Of The Week"
May 8 - 14, 2004

"Mushroom Soup with Sweet Peas"

Mushroom Soup with Sweet Peas

Recipe Source:
Hearty Stews, Soups and Casseroles
from Great American Recipes

Serving Size: Makes 4 servings

Amount	Ingredient
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.
6. Serve with small cheese and paprika sandwiches or with crackers or toast.

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