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Creamy Garlic & Mushroom Soup

Cool, crisp winter evenings call for comforting bowls of rich, cream soup. It's a terrific first course at holiday meals.—Mandy Howison, Glenshaw, Pennsylvania

13 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

1 pound medium fresh mushrooms, halved
1 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
7 tablespoons butter
12 garlic cloves, minced
2 green onions, chopped
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
3-1/3 cups 2% milk
1-2/3 cups heavy whipping cream
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
Minced fresh parsley

Directions

In a Dutch oven, saute mushrooms in butter in batches until tender.
Return all to the pan; add garlic and onions. Cook and stir for 2
minutes. Sprinkle with flour; stir until blended.
Gradually stir in broth and milk. Bring to a boil; cook and stir for
2 minutes or until thickened. Stir in the cream, thyme, basil, salt
and pepper; heat through. Sprinkle each serving with parsley. Yield:

2 of 2

Creamy Garlic & Mushroom Soup (continued)

Directions (continued)

13 servings (1 cup each).

Nutrition Facts: 1 cup equals 246 calories, 20 g fat (12 g saturated fat), 66 mg cholesterol, 539 mg sodium, 13 g carbohydrate, 1 g fiber, 6 g protein.