Creamy Garlic & Mushroom Soup

By jeaklor

Ingredients

• 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 whole 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
• teaspoon salt
• 1 teaspoon pepper Minced fresh parsley

Details

Servings 13

Preparation

Step 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.
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