Sunday, March 10, 2013

light creamy mushroom soup

I think by now you know how much I love soup. 
I love mushrooms almost as much. 
I don't love really thick, overbearing soups though...
this one is perfect. 
Even the "carbs-loving" husband of mine asked me to make this again. 
Spring is almost here. 
Try this before it's too warm. 
Texas may already be too late for you. (turn on your AC and make it anyway)

I'll post a fish taco recipe soon to commemorate the beginning of spring. 

2 c mushrooms, roughly chopped 
(use a variety. i used half cremini, half baby bella)
1 T olive oil
3 cloves garlic, chopped
1 T butter
1 T fresh thyme (or 1 t dried)
2 bay leaves
1 t worcestershire 
1 c broth
1 T flour
sea salt
1 c fat free half & half
dash nutmeg
ground pepper
fresh parsley or thyme, for garnish

Heat oil in saucepan. Add butter and lightly sauté garlic on medium hear.
Add mushrooms, thyme, bay leaves, and worcestershire. 
Cook about 5 minutes.
Gradually add in broth, stir occasionally until boiling.
Reduce and simmer 10 minutes.
Add flour and stir until it thickens. 
Season with salt and nutmeg. 
Taste and adjust seasoning. Add "cream" and bring to simmer.
Turn off heat. Add pepper and stir. 

Garnish and enjoy :) 

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