Easy Creamy Mushroom Soup
- Reviews 1
Ready In: 30 mins
Serves: 6
Ingredients
- 3 tablespoons butter
- 1⁄2 cup finely chopped onion
- 2 minced garlic cloves
- 2 tablespoons chopped parsley
- 1⁄2 teaspoon thyme
- 1⁄4 cup flour
- 2 cups reduced-fat chicken broth
- 1 (16 ounce) can mushroom stems and pieces, DRAINED, large can 16 oz dry wt written on can
- 2 cups 1% low-fat milk
- 1 cup half-and-half
- 1⁄4 teaspoon pepper
- salt, to taste
Directions
- Melt butter in a saucepan. Add the onions, garlic, parsley and thyme; sautee until very soft but NOT brown.
- Stir in the flour until blended and bubbly.
- Stir in the chicken broth and stir until well mixed and thickened.
- Stir in the drained mushrooms and milk. Stir in the half and half and pepper.
- Bring to a light simmer; reduce heat and lightly simmer for about 10 minutes, stirring occasionally.
- Salt to taste, if needed.
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