We love to eat soup around here, especially if it's creamy. I adapted this recipe from the book 400 Best-Ever Soups. I didn't have cream so I used sour cream instead, and it called for basil but I like thyme in cream soups so I used that instead. My beautiful Emelia helped stir the soup.
1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
8oz button mushrooms, sliced
1/2 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon whole wheat (or white) flour
1 10oz can sliced mushrooms, with juice
2 cups low sodium vegetable stock
2 cups 2% milk
3 tablespoons sour cream
In a nonstick pot, sautee onions in olive oil and butter over medium heat until tender. Stir in mushrooms and continue to cook unt mushrooms and onions are golden.
Stir in thyme, paprika, salt, pepper and flour. Cook for 1 minute stirring constantly. Pour in the can of mushrooms with the juice and stir to combine.
Add vegetable stock and milk and bring up to a simmer. Reduce heat to medium low and cook for about 15 minutes or until the mushrooms are tender and the soup has reduced slightly.
In a cup, mix 1 cup of the hot soup liquid with the sour cream until well combined. Add the sour cream mixture back to the pot and bring back up to a simmer. Take half of the soup mixture and puree in a blender. Add back to the pot and stir well. Serve hot.
- cream of mushroom soup -