Cream of Mushroom Soup

The first time I had Cream of Mushroom Soup was in the college dining commons my sophomore year. Every since that day I would jump with joy whenever I see it on the menu.

Serves 4

Ingredients:
- 1 pound fresh mushrooms, washed and diced
- 1/4 cup butter/margarine
- 3 cloves garlic, minced
- 4 green onions, sliced thinly
- 1 teaspoon thyme
- 2 teaspoon flour/starch
- 4 cups vegetable/chicken broth
- 1 cup light cream (for those health-conscious- use half&half)
- salt & pepper to taste
- 1 tablespoon chopped fresh chives

Melt butter in a deep pan or medium pot. Cook green onions and garlic. Stir for 1 minute or until garlic is brown. Add thyme, mushrooms, salt, and pepper. Cook until the mushrooms softens. Add flour and cook for 1 minute.

Add the broth and bring to a boil while stirring occasionally. Then bring to a simmer for 2 minutes where you add the light cream. Reheat but don't let the soup boil. Add salt and pepper to taste.

Depending on you like the consistency of your soup this may be the time you serve. But if you like your soup to be thicker add more flour or in a small bowl add 1 tablespoon of starch with some water. Mix solution until there are no more clumps. Add into soup while over heat and stir. This will cause the soup to thicken.

Garnish with chives and serve.

Recipe Source