Cream of Mushroom Soup for Two

Step 1: Melt 2 tablespoons butter over medium-high heat, in a heavy bottom pot or Dutch oven.

Step 2: Add the mushroom and cook until soft and almost all the juices have evaporated. Pour the mushrooms into a bowl and set aside.

Step 3: Return the pot to the stovetop, and melt the remaining butter, add onions, garlic, thyme, and rosemary, and cook until the onions are translucent.

Step 4: Add the wine and cook until the liquid is reduced to half.

Step 5: Stir in half the mushrooms and 2 tablespoons flour and mix until everything is wet and coated, cook for about half a minute, until slightly bubbling.

Step 6: Add the broth, a little bit at a time, until it has thickened to a gravy consistency.

Step 7: Slowly stir in the cream or evaporated milk and warm through.

Step 8: Cream the mixture with an immersion blender, then add the remaining mushrooms.