Cream of Mushroom Soup

Note: If you double this recipe, add 15 minutes to the cook time.

Heat a large skillet over medium heat. Add and melt the BUTTER. Add ONIONS and sauté until tender, stirring as needed.

Add MUSHROOMS and continue sautéing until tender and lightly crusted brown, stirring as needed.

Add a splash of BROTH to the pot and scrape any browned bits from the bottom to deglaze it. Stir in THYME and continue heating.

In a mixing bowl, whisk FLOUR and remaining BROTH together until well-combined with no lumps.

Add this mixture to the pot and bring to a boil, stirring as needed.

Stir MILK (or heavy cream) into the soup. Reduce heat and simmer uncovered 10-15 minutes, or until soup thickens to your liking, stirring frequently.

Serve warm garnished with chopped FRESH PARSLEY.

To store, cool completely and refrigerate up to 5 days or freeze up to 90 days (or longer if vacuum sealed).