CREAM OF MUSHROOM SOUP I RECIPE | ALLRECIPES
Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Nutrition Facts : Calories 148 calories, CarbohydrateContent 8.6 g, CholesterolContent 30.2 mg, FatContent 11 g, FiberContent 0.9 g, ProteinContent 4.8 g, SaturatedFatContent 6.7 g, SodiumContent 363.7 mg, SugarContent 1.8 g
SOUR CREAM MUSHROOM SOUP RECIPE | EATINGWELL
This healthy version of cream of mushroom soup uses reduced-fat sour cream and low-fat milk to make it creamy while keeping the fat in check. Fresh tarragon and nutmeg flavor it nicely.
Provided by EatingWell Test Kitchen
Categories Healthy, Quick & Easy Fall Recipes
Total Time 30 minutes
Number Of Ingredients 13
Steps:
- Heat oil in a large heavy saucepan over low heat. Add onion and cook, stirring, until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
- Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually stir in broth, stirring and scraping any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
- Combine sour cream and milk; whisk into the mushroom mixture. Season with salt, pepper and cayenne (or Tabasco), if desired. Gently heat, stirring, until the soup is hot but not boiling. Garnish the soup with chives and tarragon before serving if desired.
Nutrition Facts : Calories 155.4 calories, CarbohydrateContent 17.2 g, CholesterolContent 20.5 mg, FatContent 6.8 g, FiberContent 1.5 g, ProteinContent 7.4 g, SaturatedFatContent 3.4 g, SodiumContent 363.7 mg, SugarContent 5.3 g
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