Cream Of Mushroom Soup

• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1/2 whole Onion, Diced
• 5 cloves Garlic, Minced
• 1 pound Crimini Mushrooms, Chopped
• 1 teaspoon Thyme, Dried
• 1 teaspoon Pepper
• 1/2 teaspoons Salt, Or To Taste Dependent On Broth
• 6 cups Homemade Or Store Bought Chicken Stock
• 1 teaspoon Worcestershire Sauce
• 1/2 cups Cornstarch (I Use Organic GMO Free Found Over In The Health Food Section)
• 1/2 bunches Parsley, Chopped
• 1 cup Cream Or Half-and-Half

1. Into a large stock pot add butter, olive oil, onions and garlic. Saute over medium heat until onions are caramelized. Add mushrooms, thyme, pepper and salt and cook about 5-8 minutes until mushrooms start to brown.
2. Add 4 cups of stock and the Worcestershire sauce. Bring to a simmer over medium heat and reduce heat to low. Simmer soup covered for 30 minutes.
3. Remove 4 cups of the mushroom mixture to a blender. Puree mushroom mixture and add back to the pot, return to simmer over low.
4. In a small bowl mix cornstarch and the remaining 2 cups of stock, 1/4 cup at a time, until lump free and incorporated.
5. While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.
6. Remove from heat. Add parsley and cream.
7. Enjoy with a nice crusty bread!
8. Note: For reduced calories, instead of using a full cup of cream or half-and-half, I used 1/2 cup of cream and 1/2 cup of plain Greek style yogurt. It leaves a slight tang to the soup but is still nice and thick.

butter, olive oil, onion, garlic, crimini mushrooms, thyme, pepper, salt, chicken, worcestershire sauce, cornstarch, parsley, cream

Taken from tastykitchen.com/recipes/soups/cream-of-mushroom-soup-2/ (may not work)