Creamy Cremini Mushroom Soup

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oil in a dutch oven or soup pot over low heat.
• 2 add in onion; cook/stir until soft and translucent, about 5-7 minutes.
• 3 add in thyme and cook for 1 minute.
• 4 stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
• 5 sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
• 6 gradually whisk in broth, scraping up any flour that clings to the pan.
• 7 simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
• 8 combine sour cream and milk; whisk into the mushrooms.
• 9 season with salt and pepper; gently heat until the soup is hot but not boiling.
• 10 just before serving, stir in lemon juice and sherry (if using).