Cream Of Mushroom Soup
To reduce the fat you could use milk but the soup will not be as creamy and will decrease in flavor I recommend to use light cream, amounts may be doubled…
I like to add in my Kitten’s Dumplings after the cream and allow to simmer for 15-20 minutes
Servings 4
INGREDIENTS:
6 tablespoons butter (can reduce amount slightly if desired)
1 small onion finely chopped (about 1/2 cup)
3 garlic cloves, minced
1/8 teaspoon dried thyme (rubbed between fingers to release the flavor)
pinch cayenne pepper
1 (8-ounce) package fresh sliced mushrooms
6 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth (thebroth must be room temperature or cold)
1 cup light cream (such as half and half OR 18% table cream OR 1/4 cup heavy whipping cream mixed with 3/4 cup milk)
1 teaspoon seasoned salt (or to taste, can use white salt)
1/2 teaspoon fresh ground black pepper, or to taste
freshly grated Parmesan cheese
1 green onion, finely chopped (optional)
INSTRUCTIONS:—————————————————-
In a medium pot/saucepan heat butter over medium-high heat.
Add in onions and saute until softened (about 3-4 minutes).
Add in garlic, thyme, cayenne and sliced mushrooms; cook until the mushrooms are tender.
In a bowl whisk the flour with chicken broth until smooth; stir into the mushroom mixture then bring to a gently boil, cook stirring for about 2 minutes or until thickened.
Stir in the cream until well combined then simmer uncovered for about 12-15 minutes stirring frequently.
Season with salt and pepper.
Ladle into bowls then sprinkle with Parmesan cheese then green onion.
Related posts:
- Mushroom Barley Soup
Creamy Chicken Thighs and Mushroom Skillet
Easy Chicken In Mushroom Sauce
Steak Mushroom and Potato Soup
Related posts brought to you by Yet Another Related Posts Plugin.
