Creamy Mushroom Soup

2 (4 oz) cans mushrooms, drained
2 cups chicken broth
1 Tbsp dehydrated onion
2 garlic cloves, minced
3/4 cup sour cream
3/4 cup milk (I used 1%)
1 Tbsp cornstarch
2 Tbsp flour
1/8 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1/2 cup fresh mushrooms, chopped

Place canned mushrooms, broth, garlic and onions in slow cooker.  Cover and cook on LOW for 4-6 hours.  Whisk sour cream, milk, cornstarch and flour in a small bowl.  Pour contents into slow cooker.  Whisk to blend.  Add in thyme, salt and pepper.  Pour contents of slow cooker into a blender or food processor.  Blend until creamy.  Pour into bowls and add in the fresh mushrooms. 

Review:
I was remembering a wonderful bowl of cream of mushroom soup I had when I went to Sweet Tomatoes, oh probably a YEAR ago.  I am still thinking about it.  It was that good.  I wanted to recreate it at home.  I tried, I really did.  But it sure wasn’t as good as the Sweet Tomatoes soup.  It was okay.  I’d give it 3 stars.