Mushroom Soup

Melt butter in a large sauce pan and add onion and garlic. Cook 2 to 3 minutes.

Add mushrooms and cook over medium to high heat until lightly browned and any liquid in the pan has evaporated.

Sprinkle flour over mushrooms and cook, stirring constantly for 1 to 2 minutes.

Add chicken broth and milk and bring to a boil. Add salt and pepper to taste. (I don't add salt due to sodium in chicken broth). Reduce heat. Cover and simmer gently for about 15 minutes.

Puree soup and return to pot. Add cheddar cheese to pot (optional) and simmer gently for 2 to 3 more minutes.

Enjoy!