Cream of Mushroom Soup

Cream of Mushroom Soup

4 Tbsp butter                                               ½ tsp kosher salt

4 cloves of garlic, minced                             ½ tsp parsley

½ cup minced mushrooms                             ½ tsp oregano

1/3 cup flour                                                 ½ tsp basil

1 cup chicken broth                                     ½ tsp rosemary

½ cup whole milk

Directions:

1.   Sauté garlic and mushrooms: Melt butter in a small skillet. Add garlic and mushrooms and cook for about 5 minutes.

2.   Make a roux: Sprinkle flour and let cook for a minute or two (it will be pretty thick). Then whisk in the whole milk, chicken broth, salt, parsley, oregano, basil and rosemary until smooth.

3.   Thicken soup: Bring to a simmer and cook until it has thickened (about 5-8 minutes).

Notes: For cream of chicken, just omit the mushrooms. For cream of celery, substitute 2 celery stalks for the mushrooms.