Sherry Mushroom Chowder - cooking recipe

Ingredients

4 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
3 tablespoons dry sherry
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon white pepper
3 cups skim milk
1 cup evaporated skim milk
1/3 cup flour
2 tablespoons grated parmesan cheese

Preparation

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.