Cream of Mushroom Soup with Thyme – 172 Calories
Mushrooms are an excellent source of protein which is why this velvety soup is so satisfying.
Nutrition Per Serving:
Protein: 9 g
Carbohydrate: 12 g
Total Fat: 9 g
Sodium: 850 mg
Fiber: 2 g
1 tablespoon olive oil
1 small onion, roughly chopped
1 pound button mushrooms, thinly sliced
½ teaspoon dried thyme
4 cups low-sodium fat free beef broth
1 tablespoon white wine vinegar
3 tablespoons heavy cream
Sea salt and freshly ground pepper to taste
Place a large saucepan over medium heat. Add the oil followed by the onions, mushrooms, and thyme then cook until the vegetables are tender. Carefully remove 12 mushroom slices from the pan and set aside for garnish. Increase the heat to high, add the broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Puree the soup, working in small batches, then strain. Return the soup to a clean saucepan over medium heat. Stir in the vinegar and heavy cream and cook just until warmed through. Ladle the soup into bowls, garnish with the mushroom slices, then serve.
Yield: 4 servings
Prep Time: 25 minutes
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