italian "low fat" creamy mushroom soup ♥

September is here!  here's a great fresh mushroom  fall soup recipe!

1/2 lb. fresh mushrooms, cleaned & trimmed
3 c. water
3 tbsp. fat free butter
2 cloves fresh garlic, minced
1/2 tsp. dried thyme and oregeno
handfull italian fresh parsley
1/2 sm. onion, finely minced
3 tbsp. flour
1 3/4 c.low fat milk  salt & pepper to taste

Cut mushrooms. Combine with water. Boil, reduce heat, simmer gently, uncovered, about 45 minutes. Drain, reserve broth for later. Puree mushrooms in blender using broth to moisten. Saute garlic, thyme,oregeno and onion in butter. Add flour and stir to make roux. Cook this a few minutes, stirring, then whisk in 1 3/4 cups mushroom broth. Simmer about 15 minutes. Heat milk and add  season. Add mushroom puree.
Heat through and garnish with chopped fresh italian parsley 
 Serves 6 to 8. enjoy!