Cream of Mushroom Soup

Intro and Overview…

If the soup has the word “cream” in its name, you know it’s going to be good. This Cream of Mushroom Soup is no exception. I’d say that it’s “Mmm, mmm, good” – which it is, Mr. C., but it is way better than any soup that comes in a can.

Stuff You Need…

• 2 Tbs Butter
• 1 Tbs Olive Oil
• 1 lb Sliced Mushrooms, brown or white
• 2 tsp Thyme, chopped
• 3 tbs All-Purpose Flour
• 1 14.5 oz Can Low Sodium Chicken Broth
• 1 Cup Heavy Cream
• Salt and Pepper, to taste
• 1/2 Tbs Fresh Parsley, chopped
• 1/2 Tbs Fresh Thyme, chopped

And Then…

Heat butter and oil in a large pot over medium-high heat until melted. Add mushrooms and chopped thyme, and cook for 5 minutes.

Sprinkle mushrooms with flour, mix well, and cook for 2 minutes. Add stock, mix well, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes, stirring occasionally.

Reduce the heat to low, stir in the heavy cream, and simmer (do not boil).

Salt and pepper to taste. Sprinkle fresh parsley and thyme.