Cream of Mushroom Soup

Cream of Mushroom Soup was first popularized in the United States in the 1930s as a way to showcase the earthy flavor of mushrooms in a comforting and creamy soup.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Cream of Mushroom Soup

Cooking Method: Blending, Simmering Cuisine: International Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 250 gram Mushrooms
• 2 tablespoon Butter
• 1 medium Onion
• 2 tablespoon All-purpose flour
• 2 cup Vegetable broth
• 1 cup Milk
• 1 cup Heavy cream
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon Parsley

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onions and sliced mushrooms to the pot, and sauté until they are soft and slightly browned.
3. Sprinkle the flour over the mushrooms and onions, and stir well to coat everything.
4. Slowly pour in the vegetable broth while stirring continuously.
5. Add the milk, heavy cream, salt, black pepper, and thyme leaves to the pot.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
7. Use an immersion blender or a regular blender to puree the soup until smooth.
8. Return the soup to the pot and simmer for an additional 5 minutes.
9. Season with more salt and pepper if desired.
10. Serve the cream of mushroom soup hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 10g4%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.