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1
Put the butter or oil and flour in a deep skillet or medium saucepan over medium heat.
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2
As the mixture warms, stir constantly with a wooden spoon or a whisk.
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3
The roux should bubble along at first, then start to take on a golden color.
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4
If it is smoking, or darkening too fast, lower the heat a little.
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5
Continue cooking and stirring until the roux turns the color of coffee with cream, 10-15 minutes.
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6
Turn the heat up to med-high and add the mushrooms.
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7
Sprinkle with salt and pepper.
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8
Cook, stirring constantly, until they are coated in the roux and start to release their liquid.
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9
Turn the heat down to med-low and cook, stirring occasionally, until they begin to brown, 5-8 minutes.
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10
Stir in the onion, celery, bell pepper, and thyme and cook, stirring occasionally, until the vegetables are soft, about 3 minutes.
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11
Stir in the stock, turn the heat up to med-high and bring to a boil.
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12
Decrease the heat so the soup bubbles gently, cover, and cook, stirring occasionally, until the soup has thickened and the vegetables are very tender, about 10 minutes.
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13
Fish out the sprigs of thyme.
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14
Taste, adjust seasonings, then serve and, if you like, garnish each bowl by pouring a tablespoon of sherry into the middle and sprinkling the top with thyme leaves.
