I know it's hot outside, but I can never get enough of soup. I made this mushroom soup without adding a ton of fat. I usually make this soup really creamy, but I wanted a lighter version. It worked out great and my 10 year old son LOVED it as well.
I used 1 pound white mushrooms
1/2 pound baby Bella mushrooms
1/4 cup butter
1/8 cup olive oil
1/2 large onion, diced small
3 gloves garlic, diced small
1/8 cup flour
2 cups vegetable stock
fresh ground pepper
1/4 tsp. dried thyme
salt-use lightly as broth adds salt
4 ounces heavy cream
6 ounces milk-2% or whole
fresh chopped parsley for garnish
Brush dirt off mushrooms and slice. Heat dutch oven over medium heat and add butter, oil, onion, garlic, and mushrooms. Cook until mushrooms are soft about 15 minutes. Add flour and get to boiling and cook for 5 minutes. Add stock, pepper, thyme, and salt. Cook for 10 more minutes, stirring constantly until slightly thickened. Lower heat to medium, add 4 ounces heavy cream and 6 ounces milk. Mix well and heat through and garnish with fresh parsley.
Delicious mushroom soup. I always make a ready made one. From now on I will use your recipe. Thanks for sharing!
ReplyDeleteYou are welcome. Let me know if you have any questions or concerns with the recipe because I rarely write down my recipes, I just go by memory.
ReplyDeleteA great basic mushroom soup! I also add a wee bit of sherry to the finished soup. Often I use fat free half and half rather than heavy cream and milk. Another thing I have started doing is adding some lemongrass as well...giving it a slightly Thai touch. Gotta love those mushrooms!!
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