From start to finish, this soup took less than 30 minutes. This recipe serves 6-8 people.
4 tablespoons butter
1 pound sliced or diced mushrooms (any variety)
1 large onion diced
Flour or corn starch to thicken
28 ounces chicken broth
1 cup half and half
1 cup milk
salt and pepper to taste
1/4 teaspoon paprika (optional)
1/2 teaspoon crushed red pepper (optional)
Heat butter in a large soup pot. Add onions and saute for 2 minutes. Add mushrooms. Simmer for 5 minutes or until onions are soft.
Add chicken broth and flour or corn starch 1 tablespoon at a time to desired thickness as you bring pot to boil.
Add half and half and milk, salt and pepper, red pepper and paprika and simmer for 15 minutes stirring regularly.