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Cream of Mushroom Soup

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.

Serves 2

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.

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