Creamy Mushroom Soup

• 1/4 cup Light Tasting Olive Oil
• 3 tablespoons chopped onion
• 1 small clove garlic, minced
• 1/2 cup All Purpose Flour
• 1 teaspoon salt
• 1/4 teaspoon thyme or tarragon leaves, crushed (optional), or to taste
• 1/8 teaspoon pepper
• Dash ground red pepper
• 3 1/2 cups chicken broth
• 1 pound fresh sliced mushrooms, any variety
• 1 cup milk or half and half
• 1 (12 oz.) can Evaporated Milk

1. HEAT oil in large saucepan. Stir in onion and garlic. Cook about 5 minutes or until onion is crisp-tender. Whisk in flour, salt, thyme, black pepper and red pepper. WHISK in chicken broth slowly. Bring to boiling; cook 1 minute, stirring constantly. Stir in sliced mushrooms. Soup will be thick. Cook, covered, over low heat 30 minutes, stirring occasionally.STIR in milks. Cook uncovered over low heat 5 to 10 minutes. Season to taste with salt and pepper. To make this a vegetarian soup, substitute vegetable stock for chicken broth. I would use a crock pot for this soup!