Cream of Mushroom Soup
Learn how to make cream of mushroom soup from scratch without all of the preservatives, and tastier than the canned version!
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Servings: ½ Cups
Ingredients
- 12 oz White Capped Mushrooms, sliced
- [¼ cup All-Purpose Flour or Carbquik for Keto]
- 3 tbsp Butter
- 1 cup Reduced Sodium Chicken Broth or Vegetable Broth for Vegetarian
- [1 cup Half & Half]
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
- Melt butter over medium-high heat in a large pan. Add mushrooms and cook until tender, about 5-7 minutes.
- Add flour and coat mushrooms. Slowly pour in half & half cream to blend. Add chicken broth and seasonings and bring to a simmer for about 2 minutes while stirring. Remove from heat and allow to thicken.
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Nutrition
Calories: 411 kcalCarbohydrates: 23 gProtein: 12.2 gFat: 31.4 gSaturated Fat: 19.6 gCholesterol: 91 mgSodium: 1638 mgFiber: 2.3 gSugar: 0.5 g