Cream of Mushroom Soup

Cream of Mushroom Soup

2 cups Half and Half

2 cups Whole Milk

2 + 4 Tbsp Butter

4 Tbsp All Purpose Flour

16 oz Fresh Mushrooms, sliced (I used 8 oz White Button and 8 oz Cremini)

2 cups Chicken Broth

3 cloves Garlic, crushed

4 sprigs fresh Thyme

Salt and Pepper to taste

Melt 2 Tbsp butter in a soup pot and slowly add flour, whisking to remove lumps. Cook on low heat until golden brown. Slowly add room temp half and half & milk, whisking continuously to prevent lumps. Add salt and pepper and cook on low heat stirring frequently to keep milk from burning.

 In a saute pan, melt 4 Tbsp Butter and add mushrooms, Thyme and garlic. Cook until soft, remove thyme. 

Cook milk mixture 25-30 minutes, or until thickened. 

Stir in mushrooms and chicken stock. Cook 15-20 on med-low heat until thickened. Serve warm with crusty bread, grilled cheese sandwiches or freeze or store to replace canned soup in any recipe.