Mushroom Soup

Connie Huber

4 T butter

1 T oil

2 onions diced

4 cloves garlic minced

1 box mushrooms or so

4 t thyme chopped

6 T flour

4 c chicken broth

1 t salt

1/2 t cracked pepper

2 T beef stock paste

1 can evaporated milk

1 can each cream of chicken, celery and mushroom soup

Sauté onions in butter.  Add garlic and mushrooms.  Make a roux with flour and evaporated milk.  Add to onion mixture, stir well to incorporate. Slowly add remaining broth. Simmer until thickened. Add salt and pepper to taste.