Ingredients
Instructions
- Combine mushrooms, onions, carrots, celery.
- sherry, thyme salt and pepper in a 3 quart saucepan.
- Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
- Add 2 1/2 cups milk and all of the evaporated milk.
- Cook stirring until the mixture comes to a simmer.
- In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
- Stir into soup continue cooking and stirring until soup thickens and is bubbling.
- Divide into serving bowls top with parmesan cheese.