Creamy Cremini Mushroom Soup |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Eating Well, 160 calories, 7 g fat, 1 g fiber Ingredients:
1 1/2 teaspoons extra-virgin olive oil |
1 large onion, chopped |
1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried) |
1 lb cremini mushroom, sliced |
1/2 cup all-purpose flour |
2 (14 ounce) cans low sodium chicken broth |
1 cup reduced-fat sour cream |
1 cup low-fat milk |
1/4 teaspoon salt (or to taste) |
fresh ground black pepper |
lemon juice, to taste |
dry sherry, to taste |
Directions:
1. Heat oil in a Dutch oven or soup pot over low heat.
2. Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
3. Add in thyme and cook for 1 minute.
4. Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
5. Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
6. Gradually whisk in broth, scraping up any flour that clings to the pan.
7. Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
8. Combine sour cream and milk; whisk into the mushrooms.
9. Season with salt and pepper; gently heat until the soup is hot but not boiling.
10. Just before serving, stir in lemon juice and sherry (if using).
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