Cooked with half a pound of fresh white button mushrooms, butter, milk and chicken broth, it's hard to say no to a second or even a third bowl of this lovely silky soup.Optionally, sprinkle in some chopped greens before serving.
Peel the onion and grate until you have a quarter cup.
Take four to six mushrooms and slice.
Chop the rest of the mushrooms.
Melt four tablespoons butter in a pot and spread the sliced mushrooms. Cook for a minute then flip to lightly brown the opposite sides.
Scoop out and set aside.
Saute the grated onion and dried thyme in the remaining butter in the pan.
Add the chopped mushrooms and the remaining two tablespoons butter.
Season with salt and pepper and cook, stirring, for about a minute.
Add the flour and stir quickly.
Cook, stirring constantly, for a minute or so.
Whisk the milk and broth together, and pour into the pot in a thin stream, stirring as you pour.
Cook uncovered over medium heat (to prevent the milk from curdling), stirring often, until thick (it should coat the back of a spoon) and the soup leaves no flour-y sensation in the mouth.
Taste. Depending on how well seasoned the chicken broth is, you may need to add more salt and pepper.
To serve, ladle your real cream of mushroom soup into bowls and top with the sliced mushrooms.