Name: Creamy Mushroom Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups Cremini Mushrooms (Thinly Sliced); 1 tb. Olive Oil; 2 cups Beef Broth; .5 cup Half & Half Cream; 2 tb. Butter; 3 tb. All-Purpose Flour; 1 tsp. Salt; .25 tsp. Nutmeg; .125 tsp. White Pepper (Pinch); Parsley (for Garnish)

There is nothing more I love than a warm and comforting bowl of creamy soup. It is the perfect starter to a big meal, as well as a wonderful light lunch. Mushrooms are very popular in this house. It is one of those vegetables I buy every week! Being so, mushrooms are the star of this soup.

This soup is so easy to make and uses the simplest of ingredients. I make this creamy mushroom soup lighter than others by skipping the heavy cream, and opting for a half & half and 1% milk mixture instead. It comes out just as creamy, but less fat and calories! I used cremini mushrooms since that is what I typically have in my fridge but Portobello and other varieties would be just as delicious.

STEP 1

Using a paper-towel, wipe off any dirt on the mushrooms and then slice them thinly.

STEP 2

In a medium deep pot, add the olive oil over medium-high heat.
Add the sliced mushrooms and Sautee for 3-4 minutes until completely wilted.
Set aside in a small bowl.

STEP 3

Add the butter to the pot. As soon as the butter melts, add the flour to make a roux.
Whisk the mixture for about 1 minute and add the warm beef broth.
Keep whisking to prevent any lumps.