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Vegetarian Cream of Mushroom Soup

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“This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
  2. Add 1/4 cup of water cover and stew 4-5 minutes.
  3. Add mushrooms and cook 4-5 minutes more.
  4. Add flour cook 2 minutes stirring frequently.
  5. Add bouillon and water; bring to a boil an simmer 20 minutes.
  6. Puree with immersion blender till smooth.
  7. Add milk and stir. Season to taste.
  8. Garnish with parsley and fried mushrooms if desired.

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