Prep 15 mins
Cook 37 mins
Big taste in this hearty soup.
- 1⁄2 cup chopped onion
- 1⁄4 cup butter
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1⁄2 teaspoon thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 cups water
- 1⁄2 lb fresh mushrooms, sliced
- 1 cup chopped celery
- 2 cups diced potatoes
- 1⁄2 cup chopped carrot
- 1 cup light cream
- 1⁄4 cup grated parmesan cheese
- Saute onion in butter; add flour and seasonings.
- Slowly add water, stirring.
- Bring to a boil, cook 1 minute.
- Add remaining ingredients, reduce heat and simmer for 30 minutes.
- Add cream and cheese; heat through.
MMMMMMM ......... MMMMMMMM ..... GOOOOOOD On Sundays I make 3-4 soups for lunches and try to make at least one new soup each week to keep things from being mun-dun (boring) BUT after everyone tasted this, one little taste became just a little bowl pul-lizzz:) just one little bowl....I ended up making another batch.
I'm always looking for quick, easy, and tasty soups to make during the week, and this one did not disappoint. The garlic powder and thyme add a nice dimension to the vegetables. The cook time is perfect too, long enough to slightly soften the carrots, celery, and potatoes without leaving them soggy. Thanks for another great recipe.
Just made this for lunch today. Perfect for a cold, rainy day here in Texas! I added Oregano (for my daughter); used Half-n-Half for light cream, but think that Evaporated Milk would work just as well. Thanks for recipe - we loved it!