Cream of Mushroom Soup
- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 2 pkgs
- Organic Whole White Mushrooms, sliced
- 454 g
- 1 tbsp
- unsalted butter
- 15 mL
- 1/2
- onion, diced finely
- 2 tsp
- Roasted Garlic Seasoning Paste
- 10 mL
- 2 tbsp
- all-purpose flour
- 30 mL
- 3 cups
- reduced sodium chicken broth
- 750 mL
- 1/2 tsp
- salt
- 2 mL
- pepper to taste
- 1/2 tsp
- fresh thyme leaves, chopped
- 2 mL
- 2 tbsp
- 35% whipping cream
- 30 mL
- 4 tsp
- chives, cut on the diagonal, for garnish
- 20 mL
- 1/2 cup
- plain croutons
- 125 mL
Directions
Step 1
Heat oil in a large saucepan set over medium heat. Add mushrooms and sauté until tender; remove from pan and reserve. In the same pan, heat butter over medium. Add onion and sauté until softened, then add garlic paste.
Step 2
Sprinkle flour over vegetables and stir until the flour mixture forms a paste. Gradually stir in broth until flour dissolves. Bring to a simmer, stirring constantly, the flour mixture forms a paste. Add half of the reserved mushrooms and their accumulated juices. Reduce heat to low and simmer for 10 min.
Step 3
Using a hand-held or stand blender, purée soup until smooth (fill a stand blender only halfway and hold lid in place with a tea towel while blending).
Step 4
Stir in remaining mushrooms, salt, pepper and thyme, and bring soup up to a simmer. Remove from heat, stir in cream, garnish with chives, top with croutons and serve.
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Nutritional Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 210
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 14 g
- Fibre:
- 2 g
- Cholesterol:
- 15 mg
- Protein:
- 7 g
- Sodium:
- 630 mg