Simple Cream of Mushroom Soup

• 1/4 cup butter
• 2 lbs. white mushrooms, sliced
• 1 small onion, diced
• 2 TBS dried thyme
• Salt & Pepper
• 1 1/2 TBS flour
• 4 cups chicken broth or stock
• 1 cup water
• Juice of 1/2 lemon
• 1 cup heavy cream

Directions

1. Melt the butter in the bottom of a stock pot over medium high heat. Add the mushrooms, onions, thyme, and salt & pepper. Cook, stirring occasionally, until the mushroom have given off their liquid, the liquid has cooked off, and the mushrooms brown. This could take an hour or so! Don't rush this step as this is where all the flavor develops.
2. When the mushrooms are browned, add the flour, stir, and cook for a minute.
3. Add the stock, water, and lemon juice. Bring to a boil, reduce heat, and simmer for an hour. Puree with an immersion blender or in a blender until the soup is the consistency you like. I want some pieces of mushroom in mine, others may want it completely creamy. A blender works best if you want your soup velvety. Either way is great! If you want your soup less thick, add chicken stock or water until it is the consistency you desire.
4. Return to pot (if using a blender.) Remove from heat and stir in cream. Taste for seasoning.