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Cream of Mushroom Soup

Many recipes out there call for "a can of cream of mushroom soup." Here's a simple substitute that uses dried ingredients, but still avoids the heavy salt (and preservatives) used in canned soup.

Melt butter in a heavy pan. Mix in onion, garlic, and thyme. Stir for about 1 minute to heat everything. Add sliced mushrooms, salt and pepper. Cook for 3 to 4 minutes until mushrooms are soft. Add broth. Mix in flour and cream – heat the soup but don't let it boil. Once everything is hot, this soup can either be served or used as an ingredient in other dishes.

This produces the equivalent of a can of cream of mushroom soup. You can increase the amounts as needed.