Minnesota Cream of Mushroom Soup

Cream of mushroom soup was first created in the United States in the 1930s and quickly became a popular ingredient in various recipes.

This is vegetarian and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Minnesota Cream of Mushroom Soup

Cooking Method: Blending, Simmering Cuisine: American, Midwestern Courses: Comfort Food, Lunch, Soup Recipe Keys: Low Carb Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 2 tablespoon Butter
• 1 medium Onion
• 2 minced Garlic cloves
• 16 sliced Mushrooms
• 2 tablespoon All-purpose flour
• 4 cup Chicken or vegetable broth
• 1 cup Half and half
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 teaspoon Fresh thyme leaves

Instructions

1. In a large saucepan, melt butter over medium heat.
2. Add onion and garlic, and cook until softened.
3. Add mushrooms and cook until tender.
4. Stir in flour until well combined.
5. Gradually add broth, stirring constantly.
6. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Stir in half and half, salt, pepper, and thyme leaves.
8. Simmer for an additional 10 minutes.
9. Remove from heat and let soup rest for 5 minutes.
10. Use an immersion blender to puree the soup until smooth.
11. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 10g4%

Sugars 2g

Protein 6g12%

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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.