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Foodie 411

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Creamy Cremini Mushroom Soup

This Recipe Is:

WebMD Recipe from EatingWell.com

Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat. The pudgy brown mushrooms called cremini are generally firmer and richer-tasting than common white mushrooms.

Ingredients

Prep: 15 minutes | Cook: 25 minutes | Total Time: 40 minutes

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

Instructions

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.
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.
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).

Reviewed July 16, 2012