Cream of Mushroom Soup II

4.6
(223)

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.

13
13
13
13
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 pound fresh mushrooms

  • ¼ cup salted butter

  • 4 green onions, thinly sliced

  • 3 cloves garlic, chopped

  • 1 teaspoon chopped fresh thyme

  • 2 tablespoons all-purpose flour

  • 4 cups vegetable broth

  • 1 cup light cream

  • salt and pepper to taste

  • 1 sprig fresh thyme leaves

  • 1 tablespoon chopped fresh chives

Directions

  1. Thinly slice the mushroom caps, discarding the stalks.

  2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.

  3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.

  4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

Nutrition Facts (per serving)

297 Calories
24g Fat
16g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 297
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 73%
Cholesterol 70mg 23%
Sodium 574mg 25%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 7g
Vitamin C 7mg 37%
Calcium 102mg 8%
Iron 2mg 8%
Potassium 496mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love