Dinner: Pork with cole slaw & cream of mushroom soup

Cream of mushroom soup
4 servings

1 lb of mushrooms, thinly sliced with stalks removed
1/4 cup margarine
3-4 green onions, thinly sliced
3 cloves of garlic, chopped
1 tsp chopped fresh thyme
1/3 c flour
4 cups of vegetable broth
1 cup of light cream
salt and pepper to taste

1. Melt half of the margarine and stir in green onions, garlic, and thyme. Cook until garlic is golden.
2. + mushrooms, a little bit of salt and pepper, cook till the mushroom flavor is brought out.
3. In a separate pot, using the rest of the butter, flour, and broth create a roux.
4. Add to the mushrooms and simmer for ~10 min.
5. Add cream and simmer for 2 minutes.
6. Finish with salt and pepper to taste.

Variations to try: tarragon instead of thyme. white mirepoix (1 stalk of celery, the whites of one leek, 1/2 of an onion) cooked in step 1, + lemon juice in the last step (~1 tsp)