Cream of Mushroom Soup II

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 297 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 cup light cream
• salt and pepper to taste
• 1 pound fresh mushrooms
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh chives
• 4 cups vegetable broth
• 3 cloves garlic, chopped
• 4 green onions, thinly sliced
• 1 sprig fresh thyme leaves
• 0.25 cup salted butter

Recipe Instructions

Step 1

Thinly slice mushroom caps; discard stalks.

Step 2

Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.

Step 3

Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.

Step 4

Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.