Easy Cream of Mushroom Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

4 tablespoons Butter

1/2 Onion (diced, about 1 cup)

8 ounces Mushrooms (sliced, about 4 cups)

2 cups Vegetable Broth (divided)

1/4 cup Flour

1 teaspoon Fresh Thyme

1 cup Milk (or heavy cream)

Salt and Pepper (to taste)

Fresh Parsley (for garnish)

Directions

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

Heat a 4-quart soup pot over medium high heat. Add and melt the BUTTER. Add ONIONS and sauté until tender, stirring as needed.

Add MUSHROOMS and continue sautéing until tender, 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 tapioca starch for flour, and add Better than Bouillon for extra broth flavour.

Nutrition

• Serving Size: 1 cup
• Calories: 190 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Cholesterol: 37 mg
• Sodium: 587 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 5 g