Cream of Mushroom Soup

1. In a large pot, melt butter over medium heat. Add chopped onions and cook until softened.
2. Add sliced mushrooms and minced garlic. Cook until the mushrooms release their moisture and become tender.
3. Sprinkle flour over the mushroom mixture and stir to combine. Cook for 2-3 minutes to remove the raw taste of the flour.
4. Gradually whisk in the vegetable or chicken broth to avoid lumps. Add milk, dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for about 10-15 minutes until it thickens slightly.
5. Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes.
6. Adjust the seasoning to taste and garnish with fresh parsley if desired.

Nutritional Information (approximate, per serving):

Please note that these values are general estimates and can vary based on specific ingredients and serving sizes. For accurate nutritional information, it’s best to calculate based on the specific products you use.

• Calories: Approximately 200-250 calories per serving (1 cup)
• Protein: Around 5-8 grams per serving
• Carbohydrates: Approximately 15-20 grams per serving
• Fat: Around 15-20 grams per serving

This creamy mushroom soup is a comforting and flavorful dish. Adjust the ingredients and quantities based on your preferences and dietary needs. Enjoy your homemade cream of mushroom soup!