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Creamy Mushroom Soup

Creamy Mushroom Soup

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Servings: 4
Recipe by: Frankie


1 cup onion, diced
16 oz white mushrooms
1 clove garlic, chopped
1/4 tsp thyme
1/2 a bay leaf
4 TBSP butter
1 cup flour
6 cups chicken broth
1 TBSP fresh ground pepper
1 cup heavy cream


1. Dice 1 cup mushrooms and slice the remaining mushrooms.

2. In a dutch oven over medium heat saute sliced mushrooms and season with salt. Cook mushrooms until brown and tender about 8 minutes. Remove from pan and set aside.

3. Saute diced onion and mushrooms in the now empty pan. Turn heat to medium low and add the butter, thyme and bay leaf and stir until butter is melted.

4. Add the flour and stir until well combined about 3 minutes.

5. Add the chicken broth and stir to combine. Add the pepper and turn the heat to low.

6. Simmer stirring often for about 30-45 minutes.

7. Add heavy cream and simmer for another 10 minutes. Serve

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