Ingredients

• 2-8oz pkgs sliced mushrooms
• 1Tbsp Parsley flakes
• 1 1/2 Tsp prepared Garlic
• 1/2 Large Onion, diced
• 1/2 Tsp Garlic Salt
• 1/2 Tsp Table Salt
• 1/2 Tsp Thyme Leaves (not powder/ground)
• 1/4 Tsp Black Pepper
• 3-6 Tbsp all purpose flour
• 2 Tbsp unsalted butter for Saute steps
• 4 Tbsp unsalted butter for Soup
• 2 Cups 2% Milk
• 1 Can Chicken Broth

Directions

1. In Saute Pot, place 1 pkg of chopped mushrooms, diced onion, thyme, and garlic with 1 Tbsp butter. Saute for 5-10 minutes ’til soft, then add Chicken Broth and bring slow boil for 5 minutes, turn off heat set aside.

2. When cool, transfer mixture into your food processor/chopper/ninja and puree. Transfer back into pot, add milk, 1/2 stick butter and all remaining seasonings. Heat on low stirring often.

3. In a Saute/Fry Pan, place 2nd pkg of mushrooms, sliced/chopped “bite size” (added to soup last), 1 Tbsp butter, lightly salt, pepper, 1/2 tsp garlic and saute. Once at desired texture, add to soup pot.

4. Lastly, thicken to desired consistency with 1-cup milk & 3 Tbsp flour – may take 1 or 2 rounds. Continue to simmer and serve hot.

Email to a friend | Print this recipe | Back