Creamy Mushroom Soup

• 3 Tablespoons Butter, Divided
• 10 whole Crimini Mushrooms, Finely Chopped
• 10 whole Button Mushrooms, Finely Chopped
• 1 whole Portabella Mushroom, Finely Chopped
• 1 whole Vidalia Onion, Finely Chopped
• 1-1/2 cup Chicken Stock Or Vegetable Stock
• 2 cups Milk, Divided
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Dried Thyme
• 1 teaspoon Dried Parsley
• 2 Tablespoons All-purpose Flour

1. In a skillet, over medium heat, melt 1 tablespoon of butter. Add chopped mushrooms and onion. Cook until mushrooms have reduced and onion has become transparent. Transfer mixture to a medium-sized pot.
2. To the pot, add chicken or vegetable stock, 1-1/2 cups milk, salt, pepper, dried thyme, and dried parsley. Begin heating soup over medium high heat.
3. While soup is heating, use the skillet to make a roux. Melt the remaining 2 tablespoons of butter in the skillet. Once melted, add flour. Whisk together until incorporated and cook for 30 seconds. While whisking constantly, add the remaining 1/2 cup milk and mix until incorporated. Add to the soup pot and whisk lightly until there is no visible lumps.
4. Once the soup is at a low boil, reduce the heat and simmer for 10 to 15 minutes. Adjust the flavor with any additional salt and pepper to taste. Serve with toast points or crackers.
5. Note: Any type of mushrooms can be used. Try shiitake or oyster mushrooms in addition to any combination listed.

butter, crimini mushrooms, button mushrooms, portabella mushroom, vidalia onion, chicken, milk, ubc, ubc, thyme, parsley, allpurpose

Taken from tastykitchen.com/recipes/soups/creamy-mushroom-soup-4/ (may not work)