March 21, 2012

Homemade Cream of Mushroom Soup

I love a good creamy, homemade soup.  Cream of Jalapeno, Cream of Asparagus, Cream of Spinach, Vegetable Cheese...  if you've bookmarked those, be sure to add this one.  So creamy, so delicious - and if you leave out the flour and use cream it is low carb.  If you prefer lower calories, use the flour and a low fat milk.  Use fresh or frozen mushrooms for this recipe - both work great.

Cream of Mushroom Soup

1 cup (about 8 oz.) sliced mushrooms - fresh or frozen, doesn't matter
2 - 3 T butter
1 T diced onion
1 t minced fresh garlic
1/2 t thyme sprigs, crushed
2 c light chicken broth or use 2 cups water with 1 cube or teaspoon chicken boullion
1 c heavy cream
1 T flour
Fresh ground or cracked black pepper and salt to taste

Melt the butter in the pan with the mushrooms.  If your mushrooms are large, dice or chop them if you wish.  Add the garlic, onion and thyme.  Cook about 5 minutes until the mushrooms are cooked and the juice in the pan is getting thick.  Stir in the flour.  Add the chicken stock.  Simmer for about 10 minutes.  Add the cream and turn off the heat.  Season with salt and pepper to taste.  You can serve right away or keep warm over low heat.  Just don't boil after the cream is added.

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