Vegetarian Mushroom Soup

By the Canadian Living Test Kitchen - posted here for safe keeping.
- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
3
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ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 cups mushrooms, sliced
- 1 potato, peeled and diced
- 1⁄4 cup all-purpose flour
- 4 cups vegetable stock
- 1⁄4 cup light sour cream
- 1 green onion, chopped
directions
- In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
- Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
- Top each serving with dollop of sour cream and sprinkle of green onion.
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Great combo of light yet hearty soup. The flavors are great and there is no shortage of the mushrooms. I love non "cream of" soups and this once again confirms that you really don't need all of that fat to have delicious and satisfying soup. I used the very small Yukon Gold potatoes and sliced them thick, there's lots to sink your teeth into.1Reply
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