Cream of Mushroom Soup

Melt butter in a 2 quart saucepan on medium-high heat, sauté mushrooms with a pinch of salt until they release their juices. Reduce heat to low and cook until browned, then add onions and cook until soft and translucent - about 10 minutes.

Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add dried thyme and garlic, then add chicken stock and water and bring to a simmer. Cook on low for 45 minutes.

Transfer soup to a blender and puree in small batches or use a hand blender to puree to desired consistency, leaving some of the mushrooms intact.

Return soup to pot and stir in Borden Heavy Whipping Cream (or Milk). Season with salt and black pepper.