Rich Cream of Mushroom Soup Recipe

Ingredients

• 1 pound fresh mushrooms
• cup salted butter
• 4 green onions, thinly sliced
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh lemon thyme leaves
• Salt and ground white pepper to taste
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup light cream
• 1 sprig fresh lemon thyme leaves
• 1 tablespoon chopped fresh chives

Directions

1. Thinly slice the mushroom caps and discard the stalks.
2. Melt the butter in a heavy-bottomed pan over medium heat. Add the sliced green onions, chopped garlic, and 1 teaspoon of lemon thyme leaves. Cook and stir for 1 minute or until the garlic becomes golden.
3. Stir in the mushrooms, salt, and white pepper. Continue cooking for 3 to 4 minutes, or until the mushrooms start to soften.
4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute to create a roux.
5. Remove the pan from the heat and slowly pour in the vegetable broth, stirring continuously to avoid lumps.
6. Return the pan to the heat and bring the mixture to a boil while stirring. Once it reaches a boil, reduce the heat and simmer gently for 2 minutes, stirring occasionally.
7. Whisk in the light cream and continue stirring while gently heating. Do not let the mixture come to a boil at this stage.
8. Season the soup with additional salt and white pepper to taste.
9. Ladle the soup into bowls, and garnish with fresh chives and the remaining lemon thyme leaves.

Tips

• If lemon thyme is unavailable, regular thyme can be used as a substitute.

Nutrition Facts (per serving)

Note: Nutritional information is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you follow a medically restrictive diet, consult your doctor or a registered dietitian before preparing this recipe for personal consumption.