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20 minutes
56 minutes
76 minutes
- 0.25 cup butter
- 5 cups coarsely chopped fresh mushrooms
- 0.5 cup finely chopped onion
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon dried thyme
- 1 (32 ounce) carton chicken broth
- 2 cups heavy whipping cream
- 1 (4 ounce) package cream cheese
- 2 tablespoons sherry
- In a large, heavy saucepan over medium heat, melt butter. Sauté mushrooms, onion, and garlic until tender, for about 10 minutes. Season with salt, pepper, and thyme and mix well for about 1 minute. Add chicken broth, heavy cream, and cream cheese, stirring constantly. Reduce heat to a low simmer, pour in sherry, and let flavors meld for about 45 minutes, stirring occasionally.
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