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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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see title Ingredients:
1 1/2 cups milk, nonfat, fluid |
4 cups water |
1 1/2 cups potato, baked, flesh |
21 ounces mushrooms |
1 tbsp flour |
1 tbsp canola oil |
1 celery stalk, large |
1/2 cup onion |
1 tbsp thyme, dried |
1 garlic clove |
1/2 tsp salt |
1/2 tsp pepper |
Directions:
1. In a large pot, gently cook the chopped onion, garlic, and celery in the oil for 3-5 min. Add the mushrooms and cook 3-5 minutes. (If using canned mushrooms, using the drained liquid as part of the water and add the mushrooms at the end)
2. Dice the potatoes and add them, the thyme, and the water to the pot. Simmer about 10 minutes.
3. Add the milk and sprinkle the flour in to thicken. Reduce heat and cook 3-5 minutes.
4. Season with salt and pepper to taste.
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