Creamy Cremini Mushroom Soup

By á-25010

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

• 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

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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).