Cream of Mushroom Soup

I’m a mushroom lover (yeah I know, nothing new here!), they are so tasty and you can make so many dishes with them. The other day I realized that I have many recipes with mushrooms  but no soups so I decided to make this light and tasty Cream of Mushroom Soup.  It’s perfect for the chilly spring days or not-so-hot summer days and we have many of these around here :).

Time: 45 min, Prep: 15 min.  Cook: 30 min.
Servings: 8-10                          

Ingredients:

• 700 ml chicken, vegetable or beef stock (I used chicken)
• 300 ml milk
• 3 Tbsp butter
• 1 kg mushrooms
• 1 tsp dried thyme
• 2 Tbsp all-purpose flour
• salt and pepper

Directions:

Chop the onions. Chop the mushrooms in a food processor (reserve a few slices).

Finely chop or mince garlic.

Melt half of the butter and cook onion on medium heat for 5 minutes.

Add mushrooms and garlic to the pan and cook for 5 more minutes, until mushrooms just soften.

Add thyme and season with salt and pepper to taste.

Remove mixture from the pan.

Melt the remaining butter in the pan over medium-low heat. Add the flour stirring continuously until lightly brown. Slowly pour chicken stock (or add a few ladles one at a time) and stir until smooth. Add remaining stock and milk and bring to a boil.

Simmer for 5 minutes until slightly thickened. Stir in the mushrooms and cook for a few more minutes.

Serve garnished with chives or parsley.