2 Tablespoons cornstarch
mixed in 4 tablespoons water
Salt and freshly ground
a medium sauce pan, melt the butter. Add the onion, garlic and
celery. Sauté until limp. Add ½ the mushrooms and sauté
the chicken broth, milk, parsley, salt, black pepper and thyme.
Bring to a boil and simmer covered for 20 minutes.
Pour the soup into a blender and puree until smooth. Return the
soup to the sauce pan and add the remaining mushrooms. Bring
to a boil and simmer uncovered. Add the cornstarch and water
mixture. Stir and simmer for a few minutes or until the soup