1/2 red onion
2 cloves garlic
2 tbsp. butter, divided
1 lb. mushrooms, thinly sliced
1 cup beef broth
1/2 tbsp. salt
1/2 tsp. ground pepper
4 cups milk
2 tbsp. all-purpose flour
1/2 cup heavy whipping cream

Dice the red onion and garlic and sauté with one tablespoon of the butter in a large soup pot on low heat stirring occasionally. Once the onions are transparent and the garlic starts to brown add the mushrooms and cook for about a minute then add the beef broth. Turn up heat and allow to boil for about 3-4 minutes. Add the salt, pepper and the milk.

While this is heating cream the other tablespoon of butter with the flour and add a little water to make a thick paste. Stir the heavy whipping cream into the paste and mix well.

When the soup has gotten hot but not quite to a boil, add the cream and flour mixture to the soup and heat a little more. Do not allow it to boil.

Serve immediately. Salt and pepper to taste. Tastes great with crackers.

Submitted by: Jeanne Pruett