| 1 | Melt butter in a 2-quart pot over medium heat on the stove. |
| 2 | Add the onions and cook covered, stirring occasionally, for 10 minutes or until onions are soft. |
| 3 | Add the mushrooms, replace the cover and continue to cook another 10 minutes. |
| 4 | Add the sherry, thyme, salt and pepper. |
| 5 | Sprinkle the onion/mushroom mixture with flour and cook, stirring, about a minute. |
| 6 | Add the milk and cream, cover and simmer 10 minutes more. |
| 7 | Do not let the soup come to a rolling boil or the milk will curdle. |
| 8 | Serve the piping hot soup immediately. |
| 9 | Michael roberts - prodigy guest chefs cookbook |
