8oztray whole white mushrooms, wiped clean and sliced (or start with a similar sized tray of pre-sliced)
1/4cupflour
2cupsmilk, at least 2%, whole preferred
1cupchicken broth
1/4tspfresh thyme leaves, or 1/8 tsp dried
Salt and freshly ground pepper
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Instructions
In a large saucepan, melt butter over medium heat. Add the mushrooms and cook, stirring, until they are cooked and lightly coloured. Add flour and cook, stirring, for about 45 seconds (it will be dry in the pan, but just keep them moving so they don't scorch). Add the milk and stir to combine. Add the chicken broth, thyme leaves and some salt and pepper.
Cook, stirring regularly, until soup thickens. This will take 8-10 minutes and will be about coincide with when the soup starts to lightly boil. Reduce heat to medium low. Using an immersion blender, blend the soup very lightly, leaving some larger pieces of mushroom (alternately, remove a cup of the soup with mushrooms and break up in a blender, then return to the pot).
Taste soup and add additional salt and pepper, as needed. Garnish with additional fresh thyme leaves.
Notes
If soup is too thick, add a bit more chicken broth to thin. Likewise, if you have left-overs and have refrigerated the soup, thin with a little more broth when re-heating.