Creamy Cream of Mushroom Soup

"To reduce the fat use low-fat evaporated milk, if you are not a garlic-lover then omit the garlic, I like to add it in, the equivelent amount of homemade chicken stock may be used in place of the canned, this recipe may easily be doubled :)"
 
Creamy Cream of Mushroom Soup created by CookingONTheSide
Ready In:
35mins
Serves:
Units:

ingredients

directions

  • In a saucepan or pot heat butter over medium heat; add in onions, garlic and thyme, and cayenne saute for about 3 minutes.
  • Add in mushrooms and saute until tender.
  • In a small bowl combine 1 can of broth with the flour until smooth; add to the pot along with the remaining broth; bring to a boil and cook stirring for 2 minutes or until thickened.
  • Reduce the heat to low and stir in the cream.
  • Season with black pepper and simmer over low heat for 15 minutes.
  • Mix in Parmesan cheese (if using) and heat through, then season with salt to taste.
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  1. houndinrecipes
    I also used evaporated milk. Very delicious!
     
  2. CookingONTheSide
    This is delicious! I did use the garlic and parmesan cheese! The garlic gives it so much wonderful flavor. I also used the full teaspoon of the black pepper - it really adds to the flavor as well. This is a keeper! Thanks for sharing.
     
  3. CookingONTheSide
    Creamy Cream of Mushroom Soup Created by CookingONTheSide
  4. CookingONTheSide
    Creamy Cream of Mushroom Soup Created by CookingONTheSide
  5. SSellars
    Super yummy! I blended it with a hand blender and did not add the parmesan simply because I didn't have any. I made it with evap. milk....it is fantastic! Thank you for the recipe.
     
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