Cream of Mushroom Soup

• porciones: 4 servings
• tiempo activo: 5 minutes
• tiempo total: 35 minutes

Ingredientes

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)

Instrucciones

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).

Notas

• 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)

Nutrición

• Tamaño de la Porción: 1 cup
• Calorías: 190 kcal
• Grasa Total: 14 g
• Grasa Saturada: 8 g
• Grasa No Saturada: 4 g
• Grasa Trans: 0.5 g
• Colesterol: 37 mg
• Sodio: 587 mg
• Carbohidratos Totales: 14 g
• Fibra Dietética: 1 g
• Azúcares Totales: 6 g
• Proteína: 5 g