Cream of Mushroom Soup

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onion
• 16 ounces cremini mushrooms (sliced*)
• 3 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 2 cups low sodium vegetable broth (or chicken broth)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• chopped fresh parsley (optional, for serving)

Instructions

1. 1

   Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.

2. 2

   Add the garlic and flour and cook for 1 minute, stirring.

3. 3

   Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.

4. 4

   Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.

5. 5

   Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.