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So Easy Mushroom Soup

Rain, rain, go away, please come back another day.

It's November and Raincouver (the fond term Vancouverites call our lovely city in the fall and spring) has taken over. In August, I was complaining how unbearably hot it was and wishing for cooler weather, but I distinctly remember that I did not ask for rain.

The rainy weather is depressing. However, I have found that a nice warm bowl of soup always cheered me up. I hope this delicious mushroom soup will help brighten your day too!

2 tbsp butter
4 cups thinly sliced mushrooms
1 onion, finely chopped
1 large clove garlic, minced
1/4 cup all purpose flour
4 cups chicken or vegetable stock
2 sprigs fresh thyme (1 tsp dried thyme leaves, crumbled)
1 bay leaf
1/4 tsp pepper
3/4 cup light cream or whole milk (I used whole milk)
Salt, to taste
2 tbsp finely chopped parsley for garnish
2 tbsp finely chopped chives for garish

1. In a large, heavy bottomed pot over medium heat melt the butter. Add the onion and garlic and saute until it is fragrant.

2. Add mushrooms and increase the heat to medium-high. Cook, stirring often, until the moisture has evaporated and the mushrooms are starting to become golden around the edges.

3. Remove mushrooms. Turn heat to medium. Stir in the flour and add a little stock to remove any lumps. Cook, stirring, until the flour on the bottom of the pot starts to brown and add the mushrooms back into the pot.

4. Add the rest of the stock, stirring constantly. Add the thyme, bay leaf and pepper. Bring the soup to a boil.

5. Reduce the heat and simmer covered, until the soup has thickened (about 20 minutes).

6. Remove from heat and stir in the cream/milk and heat until steaming. Remove the thyme stems (if using) and bay leaf. Season with salt and pepper to taste.

7. Ladle soup into bowls and garnish with parsley and chives. Serve with a crusty slice of No Knead Bread.

Source: Adapted from The Soup Sisters and Broth Brothers Cookbook

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