Cream of Mushroom Soup

• 2 tablespoons olive oil
• 4 cups mushrooms, washed and sliced
• 1 onion, finely chopped
• 2 12 teaspoons thyme
• 1 12 teaspoons rosemary
• 2 garlic cloves, crushed
• 12 cup butter
• 12 cup flour
• 4 cups chicken broth
• 2 cups heavy cream (I use 18% or whipping)
• 2 teaspoons pepper
• 1 tablespoon chicken bouillon
• 2 teaspoons seasoning salt
• 1 tablespoon parsley

1. Heat olive oil in a large soup pot and saute the mushrooms and onions until the onions are translucent and the mushrooms cooked down a little, then add the thyme, rosemary, and garlic.
2. Saute another few minutes until the mushrooms are cooked down and the onions are starting to carmelize.
3. Add butter to melt and then whisk in the flour, allowing the flour to cook out for a minute or two.
4. Then slowly whisk in the chicken broth until it is all incorporated, then add the cream, and remaining ingredients.
5. Bring to a simmer, allowing it to thicken and then serve!

olive oil, mushrooms, onion, thyme, rosemary, garlic, butter, flour, chicken broth, heavy cream, pepper, chicken bouillon, salt, parsley

Taken from www.food.com/recipe/cream-of-mushroom-soup-414474 (may not work)