CREAMY CREAM OF MUSHROOM SOUP

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Creamy Cream of Mushroom Soup image

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

3 tablespoons butter
1 small onion, chopped
1 -2 tablespoon fresh minced garlic (optional or to taste)
1/2 teaspoon dried thyme
6 cups fresh sliced mushrooms
1 pinch cayenne pepper
6 tablespoons flour (1/4 cup plus 2 tablespoons)
2 (14 1/2 ounce) cans chicken broth, undiluted
1 cup 18% table cream
1 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup parmesan cheese (optional or to taste)
salt (to taste)

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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