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Cream of Mushroom Soup

¼ Cup Unsalted Butter
1 Medium Onion, small diced
1.5 # Cremini Mushrooms
¼ Cup All-Purpose Flour
4 Cups Chicken Broth
2 Sprigs Fresh Thyme
Salt & Pepper, to taste

1. In a medium saucepot, melt the butter over medium heat. Add the onion and cook until softened, stirring occasionally. Add the mushroom and cook until they are soft and they release their liquid.
2. Add the flour and cook, stirring until combined. Cook for about 1 minute.
3. Using a whisk, whisk in the broth, and then bring to a boil. Add the fresh thyme. Reduce the heat to low and simmer for about 10 minutes.
4. Remove the thyme with thongs, and then pour the soup into the bowl of a blender. You may have to do this in batches. Remove the cap in the lid to let the steam out while blending. Return the pureed soup to the pot and season with salt and pepper.


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