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Creamy Cream of Mushroom Soup

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“To reduce the fat use low-fat evaporated milk, if you are not a garlic-lover then omit the garlic, I like to add it in, the equivelent amount of homemade chicken stock may be used in place of the canned, this recipe may easily be doubled :)”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan or pot heat butter over medium heat; add in onions, garlic and thyme, and cayenne saute for about 3 minutes.
  2. Add in mushrooms and saute until tender.
  3. In a small bowl combine 1 can of broth with the flour until smooth; add to the pot along with the remaining broth; bring to a boil and cook stirring for 2 minutes or until thickened.
  4. Reduce the heat to low and stir in the cream.
  5. Season with black pepper and simmer over low heat for 15 minutes.
  6. Mix in Parmesan cheese (if using) and heat through, then season with salt to taste.

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