Creamy Garlic & Mushroom Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 13 servings (3-1/4 qt.).
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
Ingredients
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1 pound medium fresh mushrooms, sliced
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1 pound sliced baby portobello mushrooms
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1/2 pound sliced fresh shiitake mushrooms
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7 tablespoons butter
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12 garlic cloves, minced
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2 green onions, chopped
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1/2 cup all-purpose flour
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2 cans (14-1/2 ounces each) chicken broth
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3-1/3 cups 2% milk
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1-2/3 cups heavy whipping cream
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4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
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2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
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1 teaspoon salt
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1 teaspoon pepper
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Minced fresh parsley
Directions
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1.
In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and green onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended.
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2.
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.
Nutrition Facts
1 cup: 246 calories, 20g fat (12g saturated fat), 66mg cholesterol, 539mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 6g protein.
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