Homemade Cream Of Mushroom Soup - cooking recipe

Ingredients

2 large portabella mushrooms
4 ounces white mushrooms (approx. 6 med. size)
1 cup vidalia onion (spanish or cooking onion is fine also)
2 cups chicken broth (approx)
1 cup half-and-half cream (approx)
4 tablespoons butter, margarine or 4 tablespoons oil
4 tablespoons flour
1 teaspoon dried thyme
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1 pinch cayenne pepper
2 tablespoons soya sauce

Preparation

Slice all the mushrooms and cut up slices into small pieces.
Chop onion.
On medium heat, melt butter (I prefer margarine), saute onion until transparent.
Add mushrooms, saute until soft.
Add in thyme, salt, pepper and cayenne (optional).
Add flour to mushroom mixture to create roue, stir in well, texture should be pasty but not gluey.
Add in chicken broth till covered but enough that it's not watery but still has a thickness to the broth, stir while pouring to give proper consistency.
Add in cream, and for a lighter version substitute with milk. Bring to a quick boil then reduce to simmer until thickened. Adjust seasoning to taste if necessary. Served great with a nice baguette for dunking! Enjoy!
Add in soya sauce, it nicely balances out the colour and flavour.