Mushroom Soup from Scratch

• 1/4 cups Butter
• 1 pound Assorted Fresh Mushrooms, Chopped
• 1/4 whole Onion, finely chopped
• 1 clove Garlic, Minced OR 1 Teaspoon Minced Garlic
• 1/4 cups Flour
• 4 cups Chicken Broth
• 1- 1/2 cup Whipping Cream
• 2 teaspoons Chopped Fresh Thyme Or 1/2 Teaspoon Dried Thyme
• 1 dash Hot Pepper Sauce (optional)
• Salt And Pepper, to taste

1. Melt the butter in a skillet.
2. Add the mushroom, onion, and garlic; cook till lightly browned.
3. Stir in the flour.
4. Stir in the broth.
5. Bring to a boil, then reduce heat and simmer 15 minutes.
6. Process the soup in a blender (or use an immersion blender) and return to saucepan.
7. Stir in the cream, thyme, hot pepper sauce, salt and pepper.
8. Serve for lunch, or freeze in portions and use where a recipe calls for cream of mushroom soup.
9. Keep in mind that this soup is not condensed.

butter, fresh mushrooms, onion, clove garlic, flour, chicken broth, whipping cream, fresh thyme, pepper, salt

Taken from tastykitchen.com/recipes/homemade-ingredients/mushroom-soup-from-scratch/ (may not work)