Creamy Mushroom Soup

Can be made vegan with a few substitutions!

Ingredients

4T Butter (Vegan)

2lb Mushrooms - any kind, set aside 1c

1 Leek

1c Onion

1T Thyme

3T Flour

1c Milk (can be vegan)

4c Chicken Broth (or vegetable broth)

2 Bay Leaves

Salt & Pepper

Directions

1. Start with melting the butter in the pot. Add remaining mushrooms and stir for 10 minutes.

2. Add chopped leek, onion and thyme. Cook for 5 minutes. Add 3T flour until the flour is absorbed.

3. Slowly pour in milk while stirring, then chicken broth. Also add bay leaves and bring to a boil. Simmer and cover for 10 minutes. Stir occasionally until thicker. Discard bay leaves and use an immersion blender to make the soup creamy.

4. Add salt, pepper and red pepper flakes.

5. Cook the 1c mushrooms that you set aside in 1T butter for 10 minutes. Top each soup bowl with some cooked mushrooms

*Makes 4 bowls of soup