In a large soup pot, melt butter over medium-high heat.
Add onions, celery and garlic and saute until onions are translucent and starting to turn golden brown.
Add mushrooms and cook until softened, about 5 minutes.
Sprinkle flour over veggies and cook one minute.
Add cider or wine while stirring constantly.
Add in milk, cream and thyme and bring to a gentle boil.
Reduce heat to a simmer and cook 10-15 minutes.
Remove thyme stems.
Puree half of the soup and add it back into the pan.
Add soy sauce and stir.
Season with salt and pepper to taste.
Use immediately in casseroles or freeze for future use.
To eat as a soup, thin to desired consistency/taste with vegetable or chicken stock and garnish with fresh parsley.
Save time by buying pre-cut vegetables
Makes 9 cups of condensed soup. To thin to a soup, add chicken or vegetable stock at a ratio of about 2 cups soup to 1 cup stock. Add stock in increments and taste with each addition. Stop when the soup is at the consistency you prefer.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com