Instructions: 1. In 1 1/2-quart microwave-safe bowl, place butter. Microwave on HIGH 30 seconds or until melted. Add mushrooms, onion and thyme; toss to coat with butter.

2. Cover; microwave on HIGH 4 minutes or until vegetables are tender, stirring once during cooking. If desired, remove 1/4 cup cooked mushrooms for garnish.

3. Add broth. Cover; microwave on HIGH 3 minutes or until hot.

4. In covered blender container on low speed, blend soup until pureed. Add potato flakes and milk. Blend 30 seconds. Let stand 1 minute. Blend 30 seconds more. Ladle into soup bowls. Garnish with reserved mushrooms.

Yield: "3 cups"

NOTES : Heres an alternative to Campbells cream of mushroom soup - made with Swansons (reduced salt) beef broth.

Campbells cream of mushroom soup has a distinctive taste that says "campbells" - if you want to try something different, start with swansons broth.

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