|1|| ||onion, chopped|
|2|| ||cloves garlic, minced|
|4 cups||[1L]||sliced button mushrooms|
|2 ½ cups||[625mL]||chicken stock|
|¼ tsp||[1mL]||dried thyme|
|1 ½ cups||[375mL]||Carnation® Regular, 2% or Fat Free Evaporated Milk|
|2 tbsp||[30mL]||chopped fresh parsley|
In a large saucepan, melt butter over medium-high heat.
Add onion and garlic and cook for 2 minutes. Add sliced mushrooms and cook, stirring often, for 6 to 8 minutes (there will be some moisture from the mushrooms). Stir in stock, thyme, salt and pepper.
Stir in evaporated milk. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes, stirring frequently.
Purée soup with immersion blender or in food processor. Season to taste. Garnish with chopped parsley.
• Garnish with sautéed mushroom slices.
Makes 6 servings