Creamy Cremini Mushroom Soup
Ingredients:
1 Tbsp extra-virgin olive oil
2 large onions, chopped
1 Tbsp chopped fresh thyme, or 1 teaspoon dried
2 1/2 pound cremini mushrooms, sliced
1 cup all-purpose flour
2 Lt vegetable stock
2 cups reduced-fat sour cream
3 cups milk
Salt & freshly ground pepper, to taste
Directions:
1 Tbsp extra-virgin olive oil
2 large onions, chopped
1 Tbsp chopped fresh thyme, or 1 teaspoon dried
2 1/2 pound cremini mushrooms, sliced
1 cup all-purpose flour
2 Lt vegetable stock
2 cups reduced-fat sour cream
3 cups milk
Salt & freshly ground pepper, to taste
Directions:
- Heat oil in Rondeau (large pot) over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes.
- Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
- Remove lid and continue to cook until the onions and mushrooms begin to caramelize. Reserve 1 cup mushrooms for the final soup.
- Sprinkle flour over the remaining mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes.
- Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
- Combine sour cream and milk; whisk into the mushrooms. Puree using an immersion blender.
- Add the reserved mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling.