Cream of Mushroom Soup
Ingredients
-
1
tablespoon
olive oil
-
1
pound
cremini mushrooms, cleaned and roughly chopped
-
salt
to taste
-
Creole seasoning
to taste
-
3
tablespoons
butter
-
1
cup
diced onion
-
2
teaspoons
minced garlic
-
2
teaspoons
fresh minced thyme
-
3
tablespoons
flour
-
1
cup
chicken or vegetable stock
-
1
can
evaporated milk
-
1
leaf
bay leaf
-
1
teaspoon
chicken bouillon
-
½
tablespoon
Worcestershire sauce
-
½
cup
heavy cream
-
½
teaspoon
freshly ground black pepper
Instructions
- Clean the mushrooms with a damp paper towel, wiping off any dirt.
- Heat a large skillet over medium-high heat and add olive oil.
- Add the mushrooms, season with salt and Creole seasoning, and sauté until slightly browned. Set aside.
- In the same skillet, add butter and diced onion, cooking until tender and translucent.
- Add minced garlic and thyme, stirring for about a minute.
- Stir in flour and cook for another minute until well combined.
- Pour in the chicken stock and evaporated milk gradually, stirring until it forms a silky paste and starts to simmer. Add the bay leaf.
- Simmer for about 8-10 minutes until the soup thickens.
- Return the mushrooms and their juices to the skillet, add chicken bouillon and Worcestershire sauce.
- Pour in the heavy cream, adjusting seasonings with salt and pepper to taste.
- Lower the heat and cook until the desired consistency is reached. Garnish with chopped parsley and serve hot.
Nutrition Facts (estimated)
Servings
3-4 servings
Calories
380
Total fat
31g
Total carbohydrates
21g
Total protein
7g
Sodium
86mg
Cholesterol
84mg
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