Scratch-Made Creamy Mushroom Soup

Prep all ingredients.

In a large heavy saucepan, simmer mushrooms, chicken broth, onion, and thyme until veggies tenderize (around 15 minutes).

Carefully transfer the hot mixture to a blender or food processor. Blend until creamy but with some veggie chunks remaining, then set aside.

Melt butter in the same saucepan. Whisk in flour and season with salt and pepper until combined.

Gradually whisk in half-and-half and mushroom mixture. Heat up until boiling, constantly stirring, until thickened.

Add sherry to the soup. Taste and adjust seasoning if needed.

Serve and savor!