Instructions:
1. In a medium stockpot, melt the butter
over medium heat.
2. Add the mushrooms, thyme, garlic, 1 tsp
salt, pepper, onion powder. Cook until
the mushrooms start to soften, about
5-7 minutes.
3. Add the flour to the pot and stir to coat.
Let the flour cook for about 1 minute,
stirring occasionally.
4. Add the milk and broth and whisk well
to incorporate the flour into the liquid.
5. Bring the mixture to a boil and whisk
well until the soup is very thick,
anywhere from 2-5 minutes.
6. Taste the soup (careful, it will be hot)
and add additional salt if needed.
26
January 2019
INSIGHT