Mushroom Soup

1 tbsp olive oil
1 onion, finely chopped
1 pound fresh brown mushrooms, coarsely chopped

1 pound fresh Portobello mushrooms (about 2), coarsely chopped
2 cloves garlic, minced

2 tsp dried thyme
3 tbsp butter 
4 tbsp flour

1/2 tsp paprika 

3 cups chicken or mushroom broth (heated)

2 tsp Worcestershire sauce
½ cup milk or 5% cream
Salt and freshly ground pepper

In a large, frying pan heat olive oil and cook onions, mushrooms, garlic, paprika, thyme and salt and pepper. Add butter. When melted sprinkle with flour. Cook for 2 minutes then stir in stock and stir til thickened. Add Worcestershire sauce. Simmer for 20 minutes. Purée and then stir in milk.

Note: If using dry wild mushrooms soak for at least 30 minutes in hot water before using and add mushroom liquid with stock.