Cream of Mushroom Soup

Rich and tasty soup on a cold night. Since I don’t usually keep half and half in the shelve, I generally improvise with either a coconut milk or 2% milk.

I used white mushrooms, but baby bella mushrooms can be used as well.

I made this to complement the salmon patties and green beans for dinner. See next posts!

• 3 tablespoons butter
• 1/2 pound mushrooms, sliced ( small carton)
• 1 small onion, chopped
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon thyme
• 2 bay leaves
• 4 1/2 cups chicken broth
• 1 cup milk

Directions

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Salt and pepper lightly
• Mix flour, salt, pepper, thyme, and two cups of broth until smooth; stir into mushroom mixture. Stir in remaining broth. Add two bay leaves
• Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in milk. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
• Remove bay leaves before serving
• Garnish with cracked pepper