Creamy Cremini Mushroom Soup

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

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons  extra-virgin olive oil
• 1  large onion, chopped
• 1 1⁄2 teaspoons  chopped fresh thyme (or 1/2 t. dried)
• 1  lb cremini mushroom, sliced
• 1⁄2 cup all-purpose flour
• 2 (14 ounce) cans low sodium chicken broth
• 1  cup reduced-fat sour cream
• 1  cup low-fat milk
• 1⁄4 teaspoon salt (or to taste)
•  fresh ground black pepper
•  lemon juice, to taste
•  dry sherry, to taste

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).