Cream of Mushroom Soup

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 35 minutes

Ingrédients

4 tablespoons Butter

1/2 Onion (diced, about 1 cup)

8 ounces Mushrooms (sliced, about 4 cups)

2 cups Broth (divided - any broth you have on hand)

1/4 cup Flour (or starch)

1 teaspoon Fresh Thyme

1 cup Milk (or heavy cream)

Salt and Pepper (to taste)

Fresh Parsley (for garnish)

Instructions

Note: If you double this recipe, add 15 minutes to the cook time.

• Heat a large skillet over medium heat. Add and melt the BUTTER. Add ONIONS and sauté until tender, stirring as needed.

• Add MUSHROOMS and continue sautéing until tender and lightly crusted brown, stirring as needed.

• Add a splash of BROTH to the pot and scrape any browned bits from the bottom to deglaze it. Stir in THYME and continue heating.

• In a mixing bowl, whisk FLOUR and remaining BROTH together until well-combined with no lumps.

• Add this mixture to the pot and bring to a boil, stirring as needed.

• Stir MILK (or heavy cream) into the soup. Reduce heat and simmer uncovered 10-15 minutes, or until soup thickens to your liking, stirring frequently.

• Serve warm garnished with chopped FRESH PARSLEY.

• To store, cool completely and refrigerate up to 5 days or freeze up to 90 days (or longer if vacuum sealed).

Notes

• Substitute unflavoured protein powder for flour for added protein (I used Brown Rice Protein)

• Add Better than Bouillon for extra broth flavour (I used beef)

Nutrition

• Taille de Portion: 1 cup
• Calories: 190 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0.5 g
• Cholestérol: 37 mg
• Sodium: 587 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 6 g
• Protéines: 5 g