Cream of Mushroom Soup

By MeanJean

Ingredients

• 1 cup (about 8 oz.) sliced mushrooms - fresh or frozen, doesn't matter
• 2 - 3 T butter
• 1 T diced onion
• 1 t minced fresh garlic
• 1/2 t thyme sprigs, crushed
• 2 c light chicken broth or use 2 cups water with 1 cube or teaspoon chicken boullion
• 1 c heavy cream
• 1 T flour
• Fresh ground or cracked black pepper and salt to taste

Details

Adapted from housewifebarbie.com

Preparation

Step 1

Melt the butter in the pan with the mushrooms. If your mushrooms are large, dice or chop them if you wish. Add the garlic, onion and thyme. Cook about 5 minutes until the mushrooms are cooked and the juice in the pan is getting thick. Stir in the flour. Add the chicken stock. Simmer for about 10 minutes. Add the cream and turn off the heat. Season with salt and pepper to taste. You can serve right away or keep warm over low heat. Just don't boil after the cream is added.