Easy Creamy Mushroom Soup

Recipe by Sharon123
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 14
    lb portabella mushroom, diced (baby bellas are good or use a mix of portobello and shitake)
  • 2 - 2 12
    tablespoons butter
  • 1
    tablespoon scallions, sliced thin
  • 1 12
    roasted garlic cloves, minced (roast whole bulb of garlic wrapped in foil in 350*F. oven 1 hr)
  • 18
    teaspoon thyme
  • 12
    small bay leaf
  • 14
    lemon, juice of
  • 12
    teaspoon lemon zest, finely grated
  • 14
    teaspoon salt
  • 18 - 14
  • 12
  • 14
    cup whole milk (or half and half)
  • 14
    cup cream cheese, softened (low fat-neufchatel is good)
  • 34 - 1
    cup vegetable stock (or chicken stock)
  • 12
    teaspoon cornstarch, dissolved in 1 tbls. water
  • 12
    to taste parsley, chopped, to garnish
  • 12
    to taste smoked paprika (optional)
  • 12
    to taste dry sherry (optional)
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DIRECTIONS

  • Dice and chop vegetables.
  • Melt butter in a high sided large saute pan. Lightly saute scallions about 3 minutes. Add mushrooms, roasted garlic, thyme, bay leaf and lemon juice and zest; saute over medium heat 10 minutes. Add salt, pepper, cream, whole milk, cream cheese and stock; bring just to a boil. Reduce heat and simmer for about 20 minutes.
  • Add cornstarch that has been dissolved in 1 tbls. water to soup, continue to simmer 10 more minutes, stirring continually until soup is desired consistency and mushrooms are tender.
  • Adjust seasoning to taste. Remove bay leaf.
  • Pour into bowls and sprinkle with chopped parsley.
  • If you like, sprinkle a dash of smoked paprika and a splash of sherry into each bowl. Enjoy!
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