Cream of mushroom soup

Warm, creamy and satisfying, this soup is easy to make and is filling enough for a meal. Serve with crusty French bread.


5 1/2 cups sliced mushrooms

1 1/2 cups chicken or vegetable broth

1 chopped onion

1 tsp fresh thyme or 1/8 tsp dried thyme

3 tbsp butter

3 tbsp flour

1/4 tsp salt

1/4 tsp ground pepper

1 cup half-and-half


In a large pot, cook the mushrooms, broth, onion and thyme until tender, 10-15 minutes.

Puree the mixture in the pot with a handheld mixer, or in a blender.

Meanwhile, heat the saucepan again and add the butter and flour, then whisk until smooth. Let cook 1 minute. Add salt, ground pepper, half-and-half and the mushroom mixture and simmer until thickened.