Cream Of Mushroom Soup

Into a large stock pot add butter, olive oil, onions and garlic. Saute over medium heat until onions are caramelized. Add mushrooms, thyme, pepper and salt and cook about 5-8 minutes until mushrooms start to brown.

Add 4 cups of stock and the Worcestershire sauce. Bring to a simmer over medium heat and reduce heat to low. Simmer soup covered for 30 minutes.

Remove 4 cups of the mushroom mixture to a blender. Puree mushroom mixture and add back to the pot, return to simmer over low.

In a small bowl mix cornstarch and the remaining 2 cups of stock, 1/4 cup at a time, until lump free and incorporated.

While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.

Remove from heat. Add parsley and cream.

Enjoy with a nice crusty bread!

Note: For reduced calories, instead of using a full cup of cream or half-and-half, I used 1/2 cup of cream and 1/2 cup of plain Greek style yogurt. It leaves a slight tang to the soup but is still nice and thick.