Creamy Cremini Mushroom Soup Recipes

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CREAMY CREMINI MUSHROOM SOUP RECIPE - (4.5/5)



Creamy Cremini Mushroom Soup Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 20

1 1/2 teaspoons
extra-virgin olive oil
1 large
onion, chopped
1 1/2 teaspoons
chopped fresh thyme, or 1/2 teaspoon dried
1 pound
cremini mushrooms, sliced
1/2 cup
all-purpose flour
3 1/2 cups
homemade chicken broth, or 2 14-ounce cans reduced-sodium chicken broth
1 cup
reduced-fat sour cream
1 cup
low-fat milk
salt, to taste
freshly ground pepper, to taste
lemon juice, to taste
dry sherry, to taste, optional

Steps:

  • 1.Heat oil in a Dutch oven or soup 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. 2.Sprinkle flour over the 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. 3.Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).

CREAMY CREMINI MUSHROOM SOUP



Creamy Cremini Mushroom Soup image

Make and share this Creamy Cremini Mushroom Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons extra-virgin olive oil
1 large onion, chopped
1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
1 lb cremini mushroom, sliced
1/2 cup all-purpose flour
2 (14 ounce) cans low sodium chicken broth
1 cup reduced-fat sour cream
1 cup low-fat milk
1/4 teaspoon salt (or to taste)
fresh ground black pepper
lemon juice, to taste
dry sherry, to taste

Steps:

  • Heat oil in a Dutch oven or soup pot over low heat.
  • Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
  • Add in thyme and cook for 1 minute.
  • Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
  • Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
  • Gradually whisk in broth, scraping up any flour that clings to the pan.
  • Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
  • Combine sour cream and milk; whisk into the mushrooms.
  • Season with salt and pepper; gently heat until the soup is hot but not boiling.
  • Just before serving, stir in lemon juice and sherry (if using).

Nutrition Facts : Calories 167.9, Fat 7.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 176.6, Carbohydrate 19, Fiber 1.1, Sugar 4.8, Protein 8.4

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2012-01-02 Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook …
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