Cream of Mushroom Soup

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 2 tbsp olive oil 30 mL
  • 2 pkgs Organic Whole White Mushrooms, sliced 454 g
  • 1 tbsp unsalted butter 15 mL
  • 1/2 onion, diced finely
  • 2 tsp Roasted Garlic Seasoning Paste 10 mL
  • 2 tbsp all-purpose flour 30 mL
  • 3 cups reduced sodium chicken broth 750 mL
  • 1/2 tsp salt 2 mL
  • pepper to taste
  • 1/2 tsp fresh thyme leaves, chopped 2 mL
  • 2 tbsp 35% whipping cream 30 mL
  • 4 tsp chives, cut on the diagonal, for garnish 20 mL
  • 1/2 cup plain croutons 125 mL

Directions

  • Step 1

    Heat oil in a large saucepan set over medium heat. Add mushrooms and sauté until tender; remove from pan and reserve. In the same pan, heat butter over medium. Add onion and sauté until softened, then add garlic paste.

  • Step 2

    Sprinkle flour over vegetables and stir until the flour mixture forms a paste. Gradually stir in broth until flour dissolves. Bring to a simmer, stirring constantly, the flour mixture forms a paste. Add half of the reserved mushrooms and their accumulated juices. Reduce heat to low and simmer for 10 min.

  • Step 3

    Using a hand-held or stand blender, purée soup until smooth (fill a stand blender only halfway and hold lid in place with a tea towel while blending).

  • Step 4

    Stir in remaining mushrooms, salt, pepper and thyme, and bring soup up to a simmer. Remove from heat, stir in cream, garnish with chives, top with croutons and serve.

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Nutrition Facts

  • Nutrition Description ¼ of the recipe
  • Calories 210
  • Fat 14 g
  • Saturated Fat 4.5 g
  • Carbs 14 g
  • Protein 7 g
  • Cholesterol 15 mg
  • Fibre 2 g
  • Sodium 630 mg