Homemade Creamy Mushroom Soup

3 Tbsp butter

1 small onion, quartered

1 pound mixed mushrooms, quartered

1 quart chicken stock

2 sprigs parsley

1 small bay leaf

1/8 tsp thyme

2 Tbsp corn starch mixed with 3 Tbsp water

Salt and black pepper to taste

1 cup low fat evaporated milk

1 cup sliced mixed mushrooms sautéed in 1 Tbsp butter

Heat 3 Tbsp butter in a soup pot over medium heat. Add onion and mushrooms and cook until soft and fragrant (about 5 minutes). Add stock, parsley, bay leaf and thyme and simmer until aromatic (about 20 minutes). Discard bay leaf, transfer mixture to a blender or food processor and puree. You may need to do this in batches. Return puree to pan and bring to a boil. Whisk corn starch mixture into soup and cook until thickened. Season to taste with salt and pepper. Just before serving stir in evaporated milk. To serve, ladle soup into bowls and top with 1-2 Tbsp sautéed mushrooms.