Cream of Mushroom Soup

Prep time: 10min
Total time: 30min
Serves: 4
2 tbsp
olive oil
30 mL
2 pkgs
Organic Whole White Mushrooms, sliced
454
1 tbsp
unsalted butter
15 mL
1/2
onion, diced finely
2 tsp
Roasted Garlic Seasoning Paste
10 mL
2 tbsp
all-purpose flour
30 mL
3 cups
Chicken Broth - 35% Less Sodium
750 mL
1/2 tsp
salt
2 mL
Freshly ground pepper to taste
1/2 tsp
fresh Thyme leaves, chopped
2 mL
2 tbsp
35% whipping cream
30 mL
4 tsp
chives, cut on the diagonal, for garnish
20 mL
1/2 cup
plain croutons
125 mL
¼ of the recipe
calories
210
fat
14 g
saturated fat
4.5 g
carbs
14 g
protein
7 g
cholestrol
15 mg
fibre
2 g
sodium
630 mg
potassium
400 mg

Directions

  1. Heat oil in a large saucepan set over medium heat. Add mushrooms and sauté until tender; remove from pan and reserve. In the same pan, heat butter over medium. Add onion and sauté until softened, then add garlic paste.

  2. Sprinkle flour over vegetables and stir until a paste forms. Gradually stir in broth until flour dissolves. Bring to a simmer, stirring constantly, until soup begins to thicken. Add half of the reserved mushrooms and their accumulated juices. Reduce heat to low and simmer for 10 min.

  3. Using a hand-held or stand blender, purée soup until smooth (fill a stand blender only halfway and hold lid in place with a tea towel while blending).

  4. Stir in remaining mushrooms, salt, pepper and thyme, and bring soup up to a simmer. Remove from heat, stir in cream, garnish with chives, top with croutons and serve.