Mother Rimmy's Light and Creamy Crimini Mushroom Soup
By: Kristi Rimkus
Published: Thursday, December 3, 2009 - 2:54am

Ingredients




6 cups crimini mushrooms, sliced
1 clove garlic, minced
1/2 small onion, diced
2 teaspoons thyme, minced
2 cans beef broth
1 cup water
4 tablespoons wondra, (very fine flour for sauces, or use 2 tbs flour 
1/2 cup fat free half and half
1 tablespoon olive oil

Preparation

1 Heat saucepan over medium heat. 2 Add olive oil and saute onion and garlic for 3 minutes. 3 Add mushrooms and saute another 3 minutes. 4 Add beef broth, water and thyme. 5 Gently boil until mushrooms are very tender. 6 Reduce heat to medium low. 7 Remove a cups worth of sliced mushrooms. 8 Add Wondra to pan and stir constantly until mixture comes to a boil and thickens to soup consistency. 9 Using and immersion blender, or just a blender, puree soup until it's still slightly chunky. 10 Turn off heat and add half and half, and reserved sliced mushrooms.

About


Creamy soups don't have to be fattening if you just replace a few ingredients with lighter alternatives. Replace butter with heart healthy olive oil. Replace the heavy cream with fat free half and half. You get the idea.
Beef  broth really enhanced the meaty flavor of the mushrooms, and fresh thyme added a woodsy flavor to the soup.