Creamy Garlic & Mushroom Soup

• 1 pound medium fresh mushrooms, halved
• 1 pound sliced baby portobello mushrooms
• 1/2 pound sliced fresh shiitake mushrooms
• 7 tablespoons butter
• 12 garlic cloves, minced
• 2 green onions, chopped
• 1/2 cup all-purpose flour
• 2 cans (14-1/2 ounces each) chicken broth
• 3-1/3 cups 2% milk
• 1-2/3 cups heavy whipping cream
• 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
• 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• Minced fresh parsley

1. In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended.
2. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

fresh mushrooms, baby portobello mushrooms, shiitake mushrooms, butter, garlic, green onions, allpurpose, chicken broth, milk, heavy whipping cream, thyme, fresh basil, salt, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/creamy-garlic-mushroom-soup/ (may not work)