Ingredients
1 pound medium fresh mushrooms, sliced1 pound sliced baby portobello mushrooms1/2 pound sliced fresh shiitake mushrooms7 tablespoons butter12 garlic cloves, minced2 green onions, chopped1/2 cup all-purpose flour2 cans (14-1/2 ounces each) chicken broth3-1/3 cups 2% milk1-2/3 cups heavy whipping cream4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme2 teaspoons minced fresh basil or 3/4 teaspoon dried basil1 teaspoon salt1 teaspoon pepperMinced fresh parsley
Preparation
In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and green onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended.
Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.
