Roasted Garlic Cream Of Mushroom Soup With Thyme - cooking recipe

Ingredients

6 tablespoons butter
1/2 cup all-purpose flour
4 tablespoons dry onion flakes (or 1 small fresh onion, chopped finely)
4 tablespoons granulated garlic (or 1 clove garlic, minced)
1 tablespoon dried parsley
1/2 teaspoon white pepper
2 teaspoons dried thyme
8 cremini mushrooms (medium sized)
9 white mushrooms (medium sized)
1 1/2 cups chicken broth
8 8 ounces half-and-half or 8 ounces whole milk

Preparation

Prep:
Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
Slice remaining White and Crimini mushrooms and reserve in separate bowl.
Directions:
In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
Gradually whisk in all-purpose flour - mixture will be bubbly.
Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
Cook for 5 minutes to thicken.
Add in the dried Thyme and mix thoroughly.
Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
Heat your mixture for 2 minutes.
Add your sliced mushrooms and stir, until bubbly.
Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
Remove from heat. You soup will thicken as it stands.