5 cups chopped fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1) In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2) In a saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, milk, mushroom and onion. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste.