Exotic Mushroom Soup


Serves: 6
Total Calories: 651

Ingredients

1 pound assorted fresh mushrooms (shitake, portobello, crimini), sliced
1/4 cup finely chopped onion
1 clove garlic, minced
3 tablespoons margarine or butter
4 teaspoons all-purpose flour
4 cups reduced-sodium chicken broth or chicken broth
1 1/2 cups whipped cream
2 teaspoons chopped fresh thyme
dash hot pepper sauce
1 package Carr's® Table Water® Baked cracker with Roasted Garlic & Herbs

Directions:

1. In large saucepan or Dutch oven cook mushrooms, onion and garlic in butter or margarine until vegetables are lightly browned. Stir in flour.

2. Stir in broth. Cook and stir until boiling. Reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

3. In blender container process mushroom mixture, half at a time, until smooth. Return all to saucepan. Stir in cream, thyme and pepper sauce. Cook and stir until heated through. Season to taste with salt and pepper. Garnish as desired. Serve with crackers.

Nutritional Facts:

Serves: 6
Total Calories: 651
Calories from Fat: 247

This Exotic Mushroom Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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