Creamy Mushroom Soup

Ingredients

• 3 Tablespoons Butter, Divided
• 10 whole Crimini Mushrooms, Finely Chopped
• 10 whole Button Mushrooms, Finely Chopped
• 1 whole Portabella Mushroom, Finely Chopped
• 1 whole Vidalia Onion, Finely Chopped
• 1-½ cup Chicken Stock Or Vegetable Stock
• 2 cups Milk, Divided
• ¼ teaspoons Sea Salt
• ¼ teaspoons Black Pepper
• ½ teaspoons Dried Thyme
• 1 teaspoon Dried Parsley
• 2 Tablespoons All-purpose Flour

Preparation Instructions

In a skillet, over medium heat, melt 1 tablespoon of butter. Add chopped mushrooms and onion. Cook until mushrooms have reduced and onion has become transparent. Transfer mixture to a medium-sized pot.

To the pot, add chicken or vegetable stock, 1-1/2 cups milk, salt, pepper, dried thyme, and dried parsley. Begin heating soup over medium high heat.

While soup is heating, use the skillet to make a roux. Melt the remaining 2 tablespoons of butter in the skillet. Once melted, add flour. Whisk together until incorporated and cook for 30 seconds. While whisking constantly, add the remaining 1/2 cup milk and mix until incorporated. Add to the soup pot and whisk lightly until there is no visible lumps.

Once the soup is at a low boil, reduce the heat and simmer for 10 to 15 minutes. Adjust the flavor with any additional salt and pepper to taste. Serve with toast points or crackers.

Note: Any type of mushrooms can be used. Try shiitake or oyster mushrooms in addition to any combination listed.