Cream of Mushroom

Name: Cream of Mushroom
Prep time: 25 min
Cook time: 35 min
Yield: 6
Ingredients: 3 tbsp (45 mL) butter; 1 onion, chopped; 2 cloves garlic, minced; 4 cups (1 L) sliced button mushrooms; 2 1/2 cups (625 mL) chicken stock; 1/4 tsp (1 mL) dried thyme; 3/4 tsp (4 mL) salt; 1/4 tsp (1 mL) pepper; 1 1/2 cups (375 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk Evaporated Milk; 2 tbsp (30 mL) chopped fresh parsley

Prep Time 25 mins

Cook Time 35 mins

Serves 6

Difficulty N/A

Ingredients

3 tbsp (45 mL) butter
1 onion, chopped
2 cloves garlic, minced
4 cups (1 L) sliced button mushrooms
2 1/2 cups (625 mL) chicken stock
1/4 tsp (1 mL) dried thyme
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 cups (375 mL) Carnation^® Regular, 2% or Fat Free Evaporated Milk
2 tbsp (30 mL) chopped fresh parsley

Evaporated Milk

Directions

Step 1:

In a large saucepan, melt butter over medium-high heat.

Step 2:

Add onion and garlic and cook for 2 minutes. Add sliced mushrooms and cook, stirring often, for 6 to 8 minutes (there will be some moisture from the mushrooms). Stir in stock, thyme, salt and pepper.

Step 3:

Stir in evaporated milk. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes, stirring frequently.

Step 4:

Purée soup with immersion blender or in food processor. Season to taste. Garnish with chopped parsley.

Tip

Garnish with sautéed mushroom slices.