CREAM OF MUSHROOM SOUP
This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 6
Steps:
- In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add mushrooms and cook until they soften and release their liquid.
- Add flour and cook, stirring, until combined, 1 minute.
- Whisking constantly, add broth, 1 cup water, and thyme and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
- Transfer mixture to a large bowl and discard thyme. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
- Season with salt and pepper. Thin with broth or water, if desired.
Nutrition Facts : Calories 211 g, Fat 12 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g
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