Roasted Garlic Cream Of Mushroom Soup With Thyme

• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 4 tablespoons dry onion flakes (or 1 small fresh onion, chopped finely)
• 4 tablespoons granulated garlic (or 1 clove garlic, minced)
• 1 tablespoon dried parsley
• 1/2 teaspoon white pepper
• 2 teaspoons dried thyme
• 8 cremini mushrooms (medium sized)
• 9 white mushrooms (medium sized)
• 1 1/2 cups chicken broth
• 8 8 ounces half-and-half or 8 ounces whole milk

1. Prep:
2. Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
3. Slice remaining White and Crimini mushrooms and reserve in separate bowl.
4. Directions:
5. In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
6. Gradually whisk in all-purpose flour - mixture will be bubbly.
7. Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
8. Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
9. Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
10. Cook for 5 minutes to thicken.
11. Add in the dried Thyme and mix thoroughly.
12. Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
13. Heat your mixture for 2 minutes.
14. Add your sliced mushrooms and stir, until bubbly.
15. Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
16. Remove from heat. You soup will thicken as it stands.

butter, allpurpose, onion, garlic, parsley, white pepper, thyme, mushrooms, white mushrooms, chicken broth, milk

Taken from www.food.com/recipe/roasted-garlic-cream-of-mushroom-soup-with-thyme-526671 (may not work)