Homemade Mushroom Soup

1  cup		large white button mushrooms
1/2  cup		sweet yellow onion diced
4  cups		boxed chicken broth
4  tablespoons		butter
1/3  cup		all purpose flour
1  pinch		Kosher salt to taste
1  pinch		Course ground black pepper to taste
1  teaspoon		garlic powder
1  teaspoon		dried thyme
1/3  cup		heavy whipping cream

Tip: For nutritional information on all the ingredients in Homemade Mushroom Soup just click on each ingredient name. Then adjust the serving size for any Homemade Mushroom Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

slice the mushrooms, dice the onion
on medium low heat, using a large nonstick fry pan, sauté the onion and mushrooms, add salt and pepper, thyme and garlic powder/ when the onion and mushrooms are tender add the flour, stir until all the flour is blended, slowly add the chicken broth, blend well, then add the heavy whipping cream. if too thin add more flour (mix in a small bowl or cu with a small amount of water, blend unit there are no lumps) then add to the soup mixture. If too thick add a little more broth. I fill a caning jar with lid with the extra soup, will last in the refrigerator for up to four days.