Recipe(tried): Cream of Mushroom Soup

I posted this recipe at anotehr site but they seem to modify the original. I
got this recipe at a local cookbook. I have been using this same recipe
wheneever I make this soup... Sorry I didn't notice your request earlier. Hope
you will like it.

regards,
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Cream of Mushroom Soup
Rich cream of mushroom soup, beats the canned variety any day.

Makes 4 servings
Ingredients:
1 pound mushrooms (I use large field mushrooms, but button mushrooms are OK
1/4 cup butter or margarine (I sometimes use olive oil and i do reduce it
until only 2 T., whichever "fat" I use...)
4 scallions, finely chopped
3 cloves garlic, finely chopped
1 teaspoon lemon or regular thyme
2 tablespoons all-purpose flour
4 cups vegetable broth (I actually use my good old chicken broth.)
1 cup light cream
salt and white pepper

Directions:
1 Thinly slice the mushroom caps, discarding the stalks.
2 Melt the butter in a heavy-based pan and cook the spring onion, garlic and
lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the
mushroom and salt and white pepper. Cook for 3-4 minutes, or until the mushroom
just softens. Add flour and cook, stirring for 1 minute.

3 Remove from the heat and add the stock, stirring continuously. Return to the
heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2
minutes, stirring occasionally.

4 Whisk the cream into the soup, then reheat gently, stirring. Do not allow the
soup to boil. Season to taste with salt and pepper, and garnish with the
chopped chives and thyme.** This soup is good with bread to dip in!