Categories: EatingWell, Main Dish, Soup
Ingredients
- 1 1/2 teaspoons extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
- 1 lb cremini mushroom, sliced
- 1/2 cup all-purpose flour
- 2 (14 ounce) cans low sodium chicken broth
- 1 cup reduced-fat sour cream
- 1 cup low-fat milk
- 1/4 teaspoon salt (or to taste)
- fresh ground black pepper
- lemon juice, to taste
- dry sherry, to taste
Directions
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Heat oil in a Dutch oven or soup pot over low heat.
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Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
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Add in thyme and cook for 1 minute.
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Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
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Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
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Gradually whisk in broth, scraping up any flour that clings to the pan.
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Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
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Combine sour cream and milk; whisk into the mushrooms.
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Season with salt and pepper; gently heat until the soup is hot but not boiling.
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Just before serving, stir in lemon juice and sherry (if using).