Creamy Mushroom Soup

                Creamy Mushroom Soup

¼ cup butter

2 T olive oil

2 cups chopped onion

1 cup chopped celery

2 tsp minced garlic

1 ½ tsp chopped fresh thyme

3 (8 oz) packages sliced baby Portobello mushrooms

1/3 cup flour

½ tsp salt

½ tsp ground black pepper

6 cups chicken broth

1 cup heavy whipping cream

In a Dutch oven, heat butter and olive oil over medium heat until butter is melted.  Add onion and celery; cook for 5 minutes.  Add garlic and thyme; cook for 2 minutes.  Add mushrooms; cook for 15 minutes,  stirring frequently.  Add flour, salt, and pepper; cook for 2 minutes, stirring constantly.  Gradually add chicken broth, whisking until smooth.

Bring to a simmer; cook for 20 minutes, stirring occasionally.  Add cream; return to a simmer and cook for 15 minutes.