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Categories:Viewed: 8 - Published at: 2 years ago
Ingredients
- 1 lb mushroom, coursely chopped
- 3 cups low sodium chicken broth
- 1 teaspoon vegetable oil
- 2 small onions, chopped
- 1 carrot, peeled and sliced
- 1 stalk celery, diced
- 1 cup evaporated skim milk
- 3 tablespoons wheat flour
- 14 cup parsley, chopped
- 14 dried thyme
- 14 teaspoon dried marjoram
- salt and pepper
Method
- Combine 3 cups of mushrooms with 1 1/2 cups of broth and bring it to a boil.
- Reduce the heat and simmer covered about 20 minutes, then puree it in a food processor or blender.
- While simmering, heat the oil in a large skillet and sautee onions, carrot and celery for about 5 minutes.
- Add the remaining mushrooms, cook stirring 10 minutes.
- Add the puree and the remaining broth to the saucepan.
- Whisk the flour and milk together until smooth and then whisk into the saucepan.
- Bring to a simmer (do not boil) while stirring occasionally anout 15 minutes.
- Add the herbs and simmer another 5 minutes.
- Add salt and pepper to taste.
