Description
I decided to try to do a little experiment by making a cream of mushroom soup recipe. This cream mushroom soup is made in low sodium chicken broth with mushrooms and some spices.
Scale
Ingredients
- 1 tablespoon olive oil
- 9–10 ounce package crimini mushrooms, thinly sliced
- 1/2 cup minced shallot
- 1/4 cup all purpose flour
- 1 1/2 cups low sodium chicken broth
- 1/3 cup half and half
- 1/2 teaspoon salt
- freshly ground pepper
- 1/2 teaspoon ground sage
Instructions
Step by Step
- Heat olive oil in a large skillet over medium high heat.
- Add the shallots and cook, stirring, for about two minutes.
- Next, the mushrooms. Throw all of them into the skillet and cook for about five minutes more, stirring often, till the mushrooms are browned.
- Sprinkle the flour over the mushrooms and stir to combine.
- Continue stirring while the flour cooks into the mushrooms for about a minute.
- Slowly pour in the broth, whisking as you go to get out any lumps and to pick up the delicious brown bits from the bottom of the pan.
- Once the broth is incorporated, add the half and half and sage and stir to combine.
- Allow the mixture to come to a boil, then reduce heat to medium and simmer till thickened, usually a few minutes.
- Season to taste with salt and pepper.
- Use in any recipe you’d normally use a can of condensed soup!
Nutrition
- Calories: 471
- Sugar: 5.3g
- Sodium: 1311mg
- Fat: 23.7g
- Saturated Fat: 7.8g
- Carbohydrates: 52.7g
- Fiber: 6.1g
- Protein: 15.8g
- Cholesterol: 30mg