Cream of Mushroom Soup

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 35 minutes

配料

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)

步骤

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).

备注

• 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)

营养

• 每份大小: 1 cup
• 卡路里: 190 kcal
• 总脂肪: 14 g
• 饱和脂肪: 8 g
• 不饱和脂肪: 4 g
• 反式脂肪: 0.5 g
• 胆固醇: 37 mg
• 钠: 587 mg
• 总碳水化合物: 14 g
• 膳食纤维: 1 g
• 总糖: 6 g
• 蛋白质: 5 g