Vegetarian Cream of Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better! Ingredients:
1 lb sliced white mushroom |
2 tablespoons butter |
1 cup chopped leek (or onion) |
2 garlic cloves, minced |
4 fresh thyme sprigs or 3 pinches dried thyme |
1 tablespoon flour |
4 cups water, with |
4 vegetable bouillon cubes |
3/4 cup 2% low-fat milk |
chopped parsley |
salt & pepper |
Directions:
1. Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
2. Add 1/4 cup of water cover and stew 4-5 minutes.
3. Add mushrooms and cook 4-5 minutes more.
4. Add flour cook 2 minutes stirring frequently.
5. Add bouillon and water; bring to a boil an simmer 20 minutes.
6. Puree with immersion blender till smooth.
7. Add milk and stir. Season to taste.
8. Garnish with parsley and fried mushrooms if desired.
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