Creamy Mushroom Soup

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetables, broth*
• 1/2 cup butter
• 1 lb white mushroom, sliced
• 1/4 cup all-purpose flour
• 1 cup white wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1 1/2 cups heavy cream
• 1/2 cup whole milk

1. In a medium saucepan, heat oil. Saute onion until soft. Add garlic, saute another minute.
2. Add vegetable broth to onion and garlic. Bring to a boil and then turn down to simmer.
3. Meanwhile, in a large pot, melt the stick of butter over medium-high heat. Mix in sliced mushrooms and saute for about ten minutes, until mushrooms are soft.
4. Slowly add in flour, mixing until mushrooms are all covered and liquid is absorbed.
5. Pour in white wine, stirring for about a minute.
6. Season with salt, pepper, and thyme.
7. Add broth mixture to mushroom mixture and bring to a boil.
8. Reduce heat to medium low and allow to simmer for 15 minutes.
9. Stir in cream and milk. Stir just until evenly heated, making sure soup does not boil.
10. Enjoy!

vegetable oil, onion, garlic, vegetables, butter, white mushroom, flour, white wine, salt, pepper, thyme, heavy cream, milk

Taken from www.food.com/recipe/creamy-mushroom-soup-468660 (may not work)