Cream of Mushroom Soup
4-6 servings

Ingredients:

• 1 large box of mushrooms finely chopped. About 8 cups.
• 6-8 cloves of garlic crushed
• 1 bunch of chives finely chopped
• 4 sage leaves
• 1 tsp fresh thyme
• Olive oil
• Salt & pepper
• 1 cup whole milk
• 1 tbsp all purpose flour
• 1 tbsp butter
• 1 carton vegetable broth, about 5 cups

Directions:

In a pot heat 2 tbsp olive oil and sauté garlic until tender. Add sage leaves and let it wilt for 1 minute. Add chopped mushrooms, salt and pepper and 2 cups broth. Cover and cook for 10 minutes on medium heat until mushrooms are tender.

After 10 minutes add 3 cups more broth and thyme. Cook for an additional 5 minutes.

While the soup is cooking, make the rue. In a pan melt 1 tbsp butter and add 1 tbsp flour and whisk in until bubbles form.  Add 1-cup milk and whisk in until bubbly and smooth. Do not let it clump. This should take no more than 3 minutes.

Add the rue to the mushroom soup and whisk in. Add chives and stir on low heat for 5 minutes. Soup is ready.

Serve hot with extra black pepper and a couple sage leaves for garnish.