Cream of Mushroom Soup
Rich and creamy...but still light, this recipe takes just 20 minutes to make!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped sweet onion
- 12 ounces sliced button mushrooms
- 3 medium garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 whole bay leaf
- 3 cups chicken broth
- 2 cups half and half
- 1 tablespoon Worcestershire sauce
Instructions
- Heat the olive oil and butter in a large heavy bottom sauce pan over medium heat.
- Add the onion to the pan and cook until softened, approximately 4 to 5 minutes.
- Stir in the mushrooms. Cook until golden and softened, an additional 4 to 5 minutes.
- Add the garlic, thyme and bay leaf. Cook for 1 minute.
- Stir in the chicken broth and bring to a boil.
- Add the half and half and Worcestershire.
- Serve immediately sprinkled with additional fresh thyme.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use brands of chicken broth and Worcestershire sauce that are known to be GF.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 9g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 542mg | Potassium: 377mg | Fiber: 1g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 1mg