Cream of Mushroom Soup

Soup gets a bad reputation for not being filling enough, but pair it with a simple salad or pre-made biscuits pulled from the freezer. Suddenly you have a warm, satisfying dinner ready in under 30 minutes. This one is a favorite and, as usual, is super easy and quick!

Cream of Mushroom Soup

Serves 2-4

Ingredients

• 4 tbsp butter
• 1 small onion, chopped
• 1 tsp garlic, chopped
• 1 bag frozen mixed mushrooms (They sell these at whole foods and other specialty groceries. You can sub 10oz of mixed fresh mushrooms, chopped)
• 4 sprigs fresh thyme
• 4 tbsp flour
• 3 c. chicken or vegetable stock
• 1/4 c. heavy cream, optional
• salt to taste

Instructions

1. Melt butter in medium sauce pan or dutch oven over medium high heat.
2. Add onion and garlic. Cook until beginning to get translucent, stirring frequently.
3. Add mushrooms and cook until most of the moisture has evaporated, stirring occassionally.
4. Add thyme and sprinkle with flour. Stir for approximately 2 minutes.
5. Add stock and bring to a boil. Boil for 3-4 minutes.
6. Puree with an immersion blender or working in batches in a blender.
7. Swirl in heavy cream. May continue to simmer over medium low heat to thicken if desired. Salt to taste.