1 1/4 c. Budter
2 tbsp & 2 tsp minced garlic
2 onions (diced)
3 lb mushrooms (sliced)
5 c. chicken stock
2 tbsp & 2 tsp flour
5 c. heavy cream
1/4 tsp ground thyme
1 1/2 tbsp ground black pepper
salt to taste
Melt budter in a large pot over medium heat.
Stir in garlic, onion, and mushrooms.
Cook while stirring frequently until onions are softened/translucent (5-10 mins)
Stir in flour and cook for about 2 minutes.
Pour in chicken stock and heavy cream, simmer for another 5 minutes.
Puree the soup (in smaller batches if you need to) and return puree to pot.
Cook on low heat for 10 – 15 minutes.
Season with thyme. salt and pepper.