MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Cream Of Mushroom Soup
 Categories: Soups
      Yield: 6 Servings
 
      3 tb Flour
      3 tb Butter
      4 c  Chicken or vegetable stock
      1 c  Heavy cream
      1 c  Milk
    1/2 ts Ground thyme
    1/2 ts Salt
      5 c  Various mushrooms; chopped
      1 sm Onion
 
  This is a true winner! Nothing like the canned stuff and it freezes
  well.
  
  Use a variety of mushroom types such as: Regular button, Shemeji, King
  Oyster, Portobello, Large Enoki, Cloud ear, Shiitake. While it can be
  done with just regular mushrooms, the true charm is released by the
  blend.
  
  Chop mushrooms, measure 5 cups. Add to stock with chopped onion,
  thyme, and salt. Simmer about 20 minutes. Meantime in a fairly heavy
  second container, add butter and flour. If you want richer, use 6 tb
  of each. Turn on heat to high for 30 seconds then turn off. Let
  butter soften, then once it has (about 5 minutes), mix to a lump free
  paste with a wisk.
  
  Once the mushroom mixture is ready, slowly, while wisking, add the
  milk and cream to form a lump free base.
  
  Add all or most of the mushroom mix and blend with a stick blender.
  Add remaining chunks of mushrooms if reserved and slowly heat to a
  bare simmer. Ready when it thickens.
  
  Freezes well. Microwaves well. In my house, this batch lasts 2 meals
  for 3 people. While it tastes insanely rich, it's actually pretty
  calorie low at less than 200 per cup serving.
  
  Recipe by xxcarol
 
MMMMM