Creamy Chicken-Mushroom Soup - cooking recipe

Ingredients

2 tsp. margarine
2 Tbsp. minced onion
2 c. sliced mushrooms
1 Tbsp. flour
1 1/2 c. water
1 pkg. instant chicken broth
dash of ground thyme
1/2 c. evaporated skim milk
dash of salt
dash of white pepper
1 tsp. chopped fresh parsley

Preparation

In 1-quart saucepan, heat margarine until bubbly and hot.
Add onion and saute, stirring occasionally, until softened.
Add mushrooms and saute 5 minutes longer.
Remove and reserve 2 tablespoons of mushroom mixture.
Sprinkle flour over vegetables in saucepan and stir quickly to combine.
Cook, stirring constantly, for 2 minutes.
Gradually stir in water.
Add broth mix and thyme. Bring to a boil, stirring constantly.
Reduce heat, cover and simmer 15 minutes.
Pour 2 cups of soup in blender and process until smooth.
Transfer to 1-quart bowl and repeat with remaining soup.
Pour soup back into saucepan.
Stir in milk and reserved mushroom mixture and simmer 5 minutes.
Season and garnish with parsley.