Cream of Mushroom Soup
Mushrooms are the star in this velvety smooth soup, flavored with fresh thyme and rich half-and-half. Try it, and you may never go back to the canned version!
Servings 6 servings
Calories 235kcal
Ingredients
- 6 tbsp unsalted butter
- 2 large onions diced
- 2 lbs baby bella mushrooms or white button
- 5 tbsp all purpose flour
- 4 cups chicken broth
- 3 tsp fresh thyme
- 1 tsp salt adjust to taste
- 1 tsp ground black pepper
- 1 cup half and half
Instructions
- Dice the onions and cut the mushrooms into equal slices.
- Melt the butter in a pot over medium heat. Add in the diced onions and cook until they are translucent.
- Add the mushrooms and sauté until they are tender and lightly golden.
- Add the flour and cook for about 2 minutes, stirring constantly. Pour in the broth and stir well to dissolve any lumps of flour.
- Season with thyme, salt, and pepper. Let the soup simmer for about 10 minutes, stirring occasionally.
- Stir in the half-and-half. Let it come back up to a simmer, then remove from the heat. Enjoy!
Nutrition
Calories: 235kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 1006mg | Potassium: 833mg | Fiber: 2g | Sugar: 7g | Vitamin A: 546IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg