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Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 2 tsp. margarine
- 2 Tbsp. minced onion
- 2 c. sliced mushrooms
- 1 Tbsp. flour
- 1 1/2 c. water
- 1 pkg. instant chicken broth
- dash of ground thyme
- 1/2 c. evaporated skim milk
- dash of salt
- dash of white pepper
- 1 tsp. chopped fresh parsley
Method
- In 1-quart saucepan, heat margarine until bubbly and hot.
- Add onion and saute, stirring occasionally, until softened.
- Add mushrooms and saute 5 minutes longer.
- Remove and reserve 2 tablespoons of mushroom mixture.
- Sprinkle flour over vegetables in saucepan and stir quickly to combine.
- Cook, stirring constantly, for 2 minutes.
- Gradually stir in water.
- Add broth mix and thyme. Bring to a boil, stirring constantly.
- Reduce heat, cover and simmer 15 minutes.
- Pour 2 cups of soup in blender and process until smooth.
- Transfer to 1-quart bowl and repeat with remaining soup.
- Pour soup back into saucepan.
- Stir in milk and reserved mushroom mixture and simmer 5 minutes.
- Season and garnish with parsley.
