Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

Eating Well, 160 calories, 7 g fat, 1 g fiber

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven or soup pot over low heat.
  2. Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
  3. Add in thyme and cook for 1 minute.
  4. Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
  5. Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
  6. Gradually whisk in broth, scraping up any flour that clings to the pan.
  7. Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
  8. Combine sour cream and milk; whisk into the mushrooms.
  9. Season with salt and pepper; gently heat until the soup is hot but not boiling.
  10. Just before serving, stir in lemon juice and sherry (if using).