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 :)

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Steps

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In a saucepan or pot heat butter over medium heat.

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Add in onions , garlic and thyme , and cayenne saute for about 3 minutes.

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Add in mushrooms and saute until tender.

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In a small bowl combine 1 can of broth with the flour until smooth.

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Add to the pot along with the remaining broth.

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Bring to a boil and cook stirring for 2 minutes or until thickened.

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Reduce the heat to low and stir in the cream.

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Season with black pepper and simmer over low heat for 15 minutes.

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Mix in parmesan cheese and heat through , then season with salt to taste.

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Ingredients

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butter, onion, garlic, dried thyme, sliced mushrooms, cayenne pepper, flour, chicken broth, 18% table cream, fresh ground black pepper, parmesan cheese, salt