Cream of Mushroom Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 ½ lbs baby bella mushrooms (sliced)

6 Tablespoon butter

6 Tablespoon all-purpose flour

1 yellow onion (chopped, about 1 cup)

1 celery stalk (chopped, about ½ cup)

1 teaspoon dried thyme

1 teaspoon marjoram

4 cups chicken broth

1 cup heavy cream

Salt and pepper to taste

Directions

Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.

Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.

Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.

Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

Nutrition

• Calories: 307 kcal
• Total Fat: 27 g
• Saturated Fat: 17 g
• Cholesterol: 85 mg
• Sodium: 703 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 5 g