Creamy Mushroom & Thyme Soup

I've been so busy running around preparing for Christmas that I haven't had much time to breathe, let alone eat. In between baking and shopping, I've managed to put food on the table but my kitchen certainly looked like a war zone in the middle of it. So when I found myself actually home for a few hours the other day, I decided that I was going to make myself some lunch. Since it's been so cold, I really just wanted some soup and this one only took 20 minutes to make..Bonus! I lightened it up by using mostly 2% milk, but you could use all heavy cream if you prefer. 

Creamy Mushroom & Thyme Soup
1-10oz. Package Button Mushrooms, washed and sliced
1 tbsp. Onion, chopped
1 tbsp. Butter
2 tbsp. All-Purpose Flour
1 tbsp. Fresh Thyme, removed from stem
1/4 c. Heavy Cream
3/4 c. 2% Milk
1c. Low-Sodium Vegetable or Chicken Broth(I used chicken since I didn't have any vegetable broth left)

In a medium saucepan, melt the butter and add the mushrooms, thyme and onions. Saute for 5 minutes until the mushrooms have softened. Stir in the flour forming a roux, then add in the chicken broth. Heat the milk and heavy cream in a separate pan, then add it to the mushroom mixture. Let simmer for 15 minutes, then use your immersion blender to blend all of the ingredients together until it’s smooth and creamy. Season with salt and pepper and garnish with some fresh thyme. Makes 2 1/2 cups.  

Enjoy!