mushrooms with thyme, chicken broth, half and half, yellow onion
Melt butter in large frying pan over med heat. Add mushrooms with 1 pinch salt til mushrooms give off their juices; reduce heat to low. Cont to cook, stirring often, til juices evaporate and the mushrooms are golden brown, about 15 min. Set aside a few sliced mushrooms for garnish later. Mix onion into the mushrooms and cook til onion is soft, about 5 more minutes. Stir flour into the mushroom mix and cook, stirring often for 2 min. Tie thyme sprigs into a sm bundle and add to mushroom mix. Pour chicken broth into mushroom mixture. Bring to simmer and cook for 1 hr. Remove thyme.
Transfer soup to blender or food processor and puree til smooth and thick. Return soup to pot and stir in cream. Season with s&p and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Made it 1/8/18 delicious
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 188 | ||
Calories from Fat: 129 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 1064.8mg | 37 % | |
Potassium 354.2mg | 9 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.2g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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