Cream of Mushroom Soup

Jerry told me that this was the BEST soup I have ever made and he does not even LIKE mushrooms! ;)
This recipe comes from Mama Pea at A Home Grown Journal and is part of her Soup Sunday series. It goes together quickly, doesn't call for any off-the-wall ingredients and tastes divine! Who needs soup in a can anyway?!?

Cream of Mushroom Soup

1/4 cup butter
8 oz. sliced fresh mushrooms (I used baby Portobellos)
1/2 cup chopped onions
1/4 cup flour
1/4 teaspoon salt or to taste (I used more)
1/2 teaspoon savory (I used summer savory)
Pinch of white pepper
12 oz. beef stock or broth
1 cup Half-&-Half (I used half heavy cream and half goat milk)

Melt butter in a saucepan. Add mushrooms and onions and cook, stirring often, until mushrooms are brown and most of their liquid is gone.
Sprinkle with flour, salt, savory and pepper. Cook and stir for a minute or two.
Remove from heat and slowly blend in beef stock. Put back on heat, bring to boiling, cover and reduce heat and simmer for 20 minutes. Mixture will be very thick so simmer on a low heat and stir now and then to make sure it's not sticking.
Mix in the Half-&-Half and heat to serving temperature being careful not to let it boil.

This makes enough for two main dish servings with just a bit left over, which Jerry promptly ate after finishing his first bowlful!
Sharing with The Country Homemaker Hop, the Down Home Blog Hop and Farmgirl Friday.