3 c. chicken broth
2 1/2 c. diced mushrooms
2 c. beef broth
1/4 c. diced onions
1/2 tsp. thyme, crumbled
1/4 c. butter
1/4 c. flour
1 c. half & half
2 tbsp. dry sherry

Combine chicken broth, mushrooms, beef broth, onion, and thyme in large saucepan. Simmer uncovered 20 minutes. Combine butter and flour to make paste. Whisk into soup. Simmer 10 minutes until slightly thickened. Remove from heat. Stir in half & half and sherry. Makes 4 servings.