Cream of Mushroom Soup

READY IN: 50mins
Recipe by CountryLady

This is one of our favourites on a cold winter night!!

Top Review by No Stress Chef

This is unbelievably delicious, and in my version, I lowered the fat significantly. I replaced the margarine with 2 tablespoons olive oil and 2 tablespoons of Brummel and Brown. Then, instead of the milk and cream I used 2 cups of nonfat milk mixed with 2/3 cup of nonfat instant powdered milk.

Ingredients Nutrition

Directions

  1. Fry onions& garlic in margarine in a heavy pot until soft.
  2. Roughly chop about 3/4's of the mushrooms, add to the pot& fry until soft.
  3. Stir in the flour until well mixed, gradually add stock& bring to a boil.
  4. Lower heat, add seasonings& mace and simmer for 15- 20 minutes.
  5. Liquidize the soup in a blender& return to the pot.
  6. Finely chop remaining mushrooms& add to the soup along with the milk.
  7. Bring back to the boil, reduce heat& simmer for 10 minutes.
  8. Add lemon juice& cream and reheat.
  9. DO NOT BOIL.
  10. Ladle into bowls& garnish with onion rings, if desired.

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