Cream of Mushroom Soup

Ingredients - Serves 6

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Heavy cream - 1 cup
• Vegetable broth - 4 cups
• All-purpose flour - 1/4 cup
• Mushrooms - 1 pound, sliced
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Butter - 4 tablespoons

Let's Get Started

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Sprinkle the flour over the mushrooms and stir well to coat.
5. Gradually pour in the vegetable broth while stirring constantly to avoid lumps.
6. Bring the soup to a simmer and cook for 10 minutes, stirring occasionally.
7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
9. Simmer for an additional 5 minutes to heat through.
10. Serve hot, garnished with fresh parsley.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 15g
• Carbs: 20g
• Protein: 8g
• Sodium: 800mg
• Sugar: 5g