International
Cream of Mushroom Soup
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
260Calories
5gProtein
20gFat
14gCarbs
4gSugar
2gFiber
620mgSodium
55mgChol
12gSat Fat
480mgPotassium
60mgCalcium
1mgIron
0.1mcgVitamin B12
3mgVitamin C
vegetarian
Instructions
1
Clean and slice the mushrooms.
2
Melt butter in a large pot over medium heat; sauté onion and garlic until soft.
3
Add mushrooms and cook until browned and moisture has evaporated.
4
Sprinkle flour over the mushrooms and stir to coat, cooking for 1-2 minutes.
5
Gradually whisk in vegetable stock, stirring to avoid lumps, and bring to a simmer.
6
Simmer for 15-20 minutes until slightly thickened.
7
Blend a portion of the soup for creaminess, or leave chunky as preferred.
8
Stir in heavy cream, salt, and black pepper; heat through without boiling.
9
Garnish with fresh herbs and extra cracked black pepper before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 225 g225 g button mushrooms
- 1 1/2 tbsp1 1/2 tbsp butter
- 11 medium, chopped onion
- 11 cloves, minced garlic
- 1 1/2 tbsp1 1/2 tbsp all-purpose flour
- 1 1/2 cups1 1/2 cups vegetable stock
- 1/2 cup1/2 cup heavy cream
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 1/21/2 tbsp, chopped fresh thyme or parsley
