Cream of Mushroom Soup II
Rich cream of mushroom soup outperforms canned versions every time. Add fresh chives and thyme to bowls as decorations.

Slice the mushroom caps very thinly and throw away the stalks.

Cook the spring onion, garlic, lemon thyme, and butter in a heavy-bottomed pan while stirring for one minute, or until the garlic is golden.

Add the white pepper, salt, and mushroom.

Cook the mushroom for 3 to 4 minutes, or until it barely softens.

For one minute, while stirring, add the flour.

After turning off the heat, add the stock while stirring constantly.

Bring the mixture back to a boil while stirring.

For two minutes, simmer gently while stirring occasionally.

After adding the cream, gently reheat the soup while stirring.

Don’t let the soup come to a boil.

Add the minced chives and thyme as a garnish and season with salt and pepper to taste.