Creamy Cremini Mushroom Soup
Ingredients
- 1 12 teaspoons extra-virgin olive oil
- 1 large onion, chopped,
- 1 12 teaspoons thyme, fresh, chopped, (or 1/2 t. dried)
- 1 lb cremini mushroom, sliced,
- 12 cup all-purpose flour
- 2 cans (14 ounce) low sodium chicken broth
- 1 cup reduced-fat sour cream
- 1 cup low-fat milk
- 14 teaspoon salt, (or to taste)
- black pepper, ground, fresh
- lemon juice, to taste
- dry sherry, to taste
Directions
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).