Cream Of Mushroom Soup

Cream Of Mushroom Soup Ingredients

2 tablespoons butter1 tablespoon oil1/2 onion diced4 cloves garlic minced400 gram mushrooms sliced1/2 teaspoons thyme2 tablespoons all-purpose flour1 cup chicken broth or stock or 1 chicken bouillon cube with 1 cup watersalt adjust to taste1/2 teaspoons black pepper1 cup half and half or milkChopped fresh parsley

Method

Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.Add mushrooms and cook for 5 minutes.Sprinkle mushrooms with flour, mix well and cook for 2 minutes.Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cube.Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.Reduce heat to low, stir in milk or half and half. Allow to gently simmer. Adjust salt and pepper to your taste.Mix in parsley. Serve warm.