Cream of Mushroom Soup

Ingredients and Weight:

• Mushrooms (white button or cremini): 1 lb, sliced
• Onion (yellow or white): 1 medium, chopped
• Celery (1 stalk): chopped
• Garlic (2 cloves): minced
• All-purpose flour: 1/4 cup
• Chicken broth: 4 cups
• Milk (whole or 2%): 2 cups
• Salt and black pepper to taste
• Fresh thyme or parsley (for garnish)

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Melt 2 tablespoons of butter in a large pot over medium heat.
2. Sauté the onion and celery until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth until smooth.
6. Add the mushrooms and bring to a boil.
7. Reduce heat to low and simmer for 15 minutes, or until the mushrooms are tender.
8. Use an immersion blender or transfer the mixture to a regular blender and puree until smooth.
9. Return the soup to the pot and stir in the milk.
10. Season with salt and black pepper to taste.
11. Garnish with fresh thyme or parsley.

Nutritional Information:

Per 1-cup serving:

• Calories: 150
• Fat: 5g
• Cholesterol: 15mg
• Sodium: 400mg
• Carbohydrates: 18g
• Protein: 6g

Dish Characteristics:

• Creamy and velvety texture
• Rich mushroom flavor
• Subtle hint of herbs
• Suitable for cold weather or as an appetizer

User Comments:

• "The best cream of mushroom soup I've ever had!"
• "So easy to make and perfect for a quick dinner."
• "The addition of thyme really brings out the flavor of the mushrooms."
• "A comforting and indulgent soup that's perfect for special occasions."
• "I love that it's made with simple ingredients that I can easily find at the supermarket."

Special Precautions and Tips:

• If you don't have an immersion blender, you can let the soup cool slightly before transferring it to a regular blender.
• To make a vegetarian version, use vegetable broth instead of chicken broth.
• If you prefer a thicker soup, mix 1 tablespoon of flour with 2 tablespoons of milk and whisk it into the soup until desired consistency is reached.