Creamy Mushroom Soup
|Butter/Margarine||1 1⁄2 Tablespoon|
|Mushrooms||1⁄4 Pound, coarsely chopped|
|Onion||1 Small, coarsely chopped|
|All purpose flour||1 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Chicken bouillon cube||1|
|Thyme leaves||1⁄8 Teaspoon|
In a wide frying pan, melt butter over medium heat.
Add mushrooms and onion; cook, stirring, until onion is limp and juices evaporate.
Stir in flour and cook until bubbly; remove from heat.
Gradually stir in milk.
Add bouillon cube (breaking up with spoon) and thyme leaves.
Cook, stirring constantly, until thickened.
Whirl soup in a blender or food processor until smooth.
Add salt and pepper to taste.