Tasty Cream of Mushroom Soup
Doesn’t cream of mushroom soup sound good now that the weather is colder? Try this tasty and easy cream of mushroom soup that will be a a heart warmer. Try a soup and sandwich combo or all by itself, either way it will be a hit. Enjoy!
Adapted from Allrecipes.com
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10-15 minutes.
- In a blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
- In the sauce pan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Per Serving: 148 calories; carbohydrates 8.6 g; fat 11g sodium 363 mg