I'd post a photo but my family ate all of it, then tipped the pot on its side and licked that clean, too. You don't really have to measure this soup all that carefully. Just use a whack of butter, an onion or two and a bunch of mushrooms, splashes of wine and cream and broth if it needs to be thickened or diluted...let your judgment and taste buds be your guide. The 35% cream makes the difference between ordinary and heroically good and it doesn't take much. Here's the basic recipe.
1/2 stick butter (4 TBSP)
1 onion, chopped (Vidalia is my favourite)
2 packages (1 lb) mushrooms, chopped fine
1 tsp dried thyme (or more to taste) or 1 tbsp fresh
sploosh of dry white wine (about 1/2 cup)
3 cups chicken broth
4 TBSP flour mixed with a bit of cold water to make a slurry
1 cup of heavy cream (or milk, although may I say "blech")
salt and pepper to taste
Heat butter in a heavy saucepan. Add chopped onion, mushrooms and thyme. Try not to faint from the heavenly aroma and at this point, expect shouts from all quarters of your house along the lines of, "Hey, what are you making?!" Stir and cook the mixture for about 5 minutes or so, then add wine, and broth. Simmer for about 5-10 minutes, then add flour and cook for another 2 minutes to thicken. Reduce heat, add cream and salt and pepper to taste. Eat with homemade bread.
Or oatmeal scones. I'll post that one next.