Creamy Cream of Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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To reduce the fat use low-fat evaporated milk, if you are not a garlic-lover then omit the garlic, I like to add it in, the equivelent amount of homemade chicken stock may be used in place of the canned, this recipe may easily be doubled :) Ingredients:
3 tablespoons butter |
1 small onion, chopped |
1 -2 tablespoon fresh minced garlic (optional or to taste) |
1/2 teaspoon dried thyme |
6 cups fresh sliced mushrooms |
1 pinch cayenne pepper |
6 tablespoons flour (1/4 cup plus 2 tablespoons) |
2 (14 1/2 ounce) cans chicken broth, undiluted |
1 cup 18% table cream |
1 teaspoon fresh ground black pepper (or to taste) |
1/3-1/2 cup parmesan cheese (optional or to taste) |
salt (to taste) |
Directions:
1. In a saucepan or pot heat butter over medium heat; add in onions, garlic and thyme, and cayenne saute for about 3 minutes.
2. Add in mushrooms and saute until tender.
3. In a small bowl combine 1 can of broth with the flour until smooth; add to the pot along with the remaining broth; bring to a boil and cook stirring for 2 minutes or until thickened.
4. Reduce the heat to low and stir in the cream.
5. Season with black pepper and simmer over low heat for 15 minutes.
6. Mix in Parmesan cheese (if using) and heat through, then season with salt to taste.
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