Creamy Mushroom Soup

• 1 tablespoon crisco vegetable oil or 1 tablespoon canola oil
• 3 leeks, chopped
• 2 garlic cloves, chopped
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 2 lbs sliced button mushrooms or 2 lbs cremini mushrooms
• 4 cups chicken stock or 4 cups vegetable stock or 4 cups water
• 1 (370 ml) can Carnation Evaporated Milk
• salt

1. Heat oil on medium heat in a large 16 cup pot.
2. Cook leeks, garlic and thyme for 5 minutes, until wilted.
3. Add mushrooms, cook on medium heat for 5-7 minutes until mushrooms have cooked down.
4. Add stock, bring to a boil, cover, lower heat and cook for 20 minutes.
5. Puree in a blender.
6. Return to a pot.
7. Stir in can of Carnation and heat soup.
8. Taste and adjust salt if necessary.
9. TIPS: garnish wiht sateed mushroom slices.

vegetable oil, leeks, garlic, fresh thyme, button mushrooms, chicken stock, carnation, salt

Taken from www.food.com/recipe/creamy-mushroom-soup-360704 (may not work)