CREAMY CREAM OF MUSHROOM SOUP
To reduce the fat use low-fat evaporated milk, if you are not a garlic-lover then omit the garlic, I like to add it in, the equivelent amount of homemade chicken stock may be used in place of the canned, this recipe may easily be doubled :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan or pot heat butter over medium heat; add in onions, garlic and thyme, and cayenne saute for about 3 minutes.
- Add in mushrooms and saute until tender.
- In a small bowl combine 1 can of broth with the flour until smooth; add to the pot along with the remaining broth; bring to a boil and cook stirring for 2 minutes or until thickened.
- Reduce the heat to low and stir in the cream.
- Season with black pepper and simmer over low heat for 15 minutes.
- Mix in Parmesan cheese (if using) and heat through, then season with salt to taste.
Nutrition Facts : Calories 342.5, Fat 24.4, SaturatedFat 14.6, Cholesterol 69.8, Sodium 910.7, Carbohydrate 18.6, Fiber 1.9, Sugar 3.7, Protein 14.2
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