This rich, hearty soup makes just enough for two and was a favorite of my mom's. Once cooked, you can puree some or all of the soup for a creamier texture.
1 stick butter
1 large yellow onion, chopped
1 pound white button mushrooms, chopped
Leave from 2 sprigs fresh thyme
4 garlic cloves, minced
¼ cup cornstarch
2 cups beef or chicken stock
2 cups milk or half and half
Salt and pepper
In a medium saucepan over medium-high heat, melt butter until foaming. Add onions, mushrooms, and thyme; cook until they become soft and the onions are translucent about 6 - 8 minutes.
Add in garlic, and saute for 1 an additional 1 minute.
Sift in cornstarch mixture and stir to coat.
Slowly pour in the chicken stock and milk.
Simmer, stirring occasionally, on medium-low heat until thickened.
Remove from heat and if you are pureeing, use an immersion blender or cool slightly to use a food processor or Vitamix.