Name: Mushroom Soup
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 pounds Mushrooms (mixed varieties if possible); 5 large Onions (finely chopped); 10 cloves Garlic (minced); 1.25 cups Butter (unsalted); 1.25 cups Flour (all-purpose); 1.25 gallons Vegetable Broth (low-sodium); 0.75 gallons Milk (whole or 2%); 5 tablespoons Thyme (dried); 0 to taste Salt; 0 to taste Pepper

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How to Prepare

Heat butter in a large pot over medium heat.
Add chopped onions and garlic, sauté until translucent (about 5 minutes).
Add sliced mushrooms and cook until they release their juices and become tender (about 8 minutes).
Stir in flour to form a roux, cook for 2 minutes.
Gradually add vegetable broth and milk, stirring constantly to avoid lumps.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Use a blender or immersion blender to puree the soup until smooth (or leave some chunks for texture, if desired).
Season with salt, pepper, and thyme. Stir well.
Serve hot, garnished with fresh parsley if desired.