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Sherry Mushroom Chowder

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READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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