Rich And Creamy Mushroom Soup

1. 1

   In a large pot, melt butter. Saute onion in butter until transparent and golden. Add sliced mushrooms and thyme and cook until soft. Add chicken broth, bring to a boil then reduce heat and simmer 5 - 10 minutes.

2. 2

   Reserve 1.5 cups of sliced mushrooms and set aside. Puree mixture in blender in batches or with blending stick. Return to simmer and add cream. Add cornstarch to adjust consistency, whisk or blend to remove lumps. Add reserved mushrooms back to soup and serve.

* Per serving · 4 servings · Values may vary.

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