Old-Fashioned Cream of Mushroom Soup
- Vegetable recipes
- Low calorie
- Easy recipes
Ingredients
- 1 tbsp (15 mL) each vegetable oil and butter
- 1 small onion
- 4 cups (1 L) sliced shiitake, button or brown mushrooms
- 1 tsp (5 mL) dried thyme leaves
- 1/4 tsp (1 mL) finely grated lemon peel (optional)
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) each chicken or vegetable stock and homogenized milk
Preparation
Heat the oil in a deep pot set over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Increase the heat to high and add the mushrooms. Cook, stirring often, for 5 minutes or until browned. Stir in thyme, lemon peel (if using), pepper and salt, and remove mixture from pan. Reserve.
Return pan to burner, but reduce heat to medium-low. Melt the butter in pan and sprinkle in flour. Stir until lightly browned. Add a splash of chicken stock and stir until smooth. Add remaining stock and milk. Stirring, bring to a boil.
Cook, stirring, for 5 minutes or until slightly thickened. Stir in mushrooms and any accumulated juices. Cook, stirring, for 2 to 3 minutes or until mushrooms are heated through. Taste and adjust seasoning if necessary.
Fast & easy: 30 minutes or less (prep and cooking time).
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