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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe can be prepared in 45 minutes or less. So good! Ingredients:
3 tablespoons butter |
2 cups chopped onions |
30 peeled garlic cloves |
2 tablespoons all-purpose flour |
3 (14 1/2 ounce) cans low sodium chicken broth |
1 cup half-and-half |
1/2 cup dry sherry |
1 teaspoon dried thyme |
1 small bay leaf |
Directions:
1. Melt butter in large pot over medium heat. Add onions and garlic.
2. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
3. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
4. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 30 minutes.
5. Discard bay leaf. Working in batches, puree the soup.
6. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
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