Ingredients
4
4 servings
- •1 pound fresh mushrooms
- •0.25 cup salted butter
- •4 green onions, thinly sliced
- •3 cloves garlic, chopped
- •1 teaspoon chopped fresh thyme
- •salt and pepper to taste
- •2 tablespoons all-purpose flour
- •4 cups vegetable broth
- •1 cup light cream
- •1 sprig fresh thyme leaves
- •1 tablespoon chopped fresh chives
Instructions
- Thinly slice mushroom caps; discard stalks.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 297
- Carbohydrate: 16g
- Fat: 24g
- Fiber: 3g
- Protein: 7g
- Sugar: 5g
Related Recipes
Cream of Mushroom Soup
Skinny Cream of Mushroom Soup
Cream Of Mushroom Soup
Mushroom Soup Without Cream
Roasted Mushroom Soup
Cream of Mushroom Soup III
Instant Pot Creamy Mushroom Soup
Low-Carb Cream of Mushroom Soup
Mushroom and Barley Soup
Savory Mushroom Soup
Trio of Mushroom Soup (Cream of Mushroom Soup)
