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Cream of Mushroom Soup

This mushroom-laden soup is very versatile. Use one variety or a mix of favorites. Alter the soup's flavor by varying the mushrooms. Some flavorful possibilities are cremini, shiitake, and Portobello.

Prep: 20 minutes Cook: 35 minutes

3 tablespoons butter or margarine

1 pound mushrooms, trimmed and thinly sliced

1 medium onion, thinly sliced

2 tablespoons all-purpose flour

2 cups water

1 can (14 ½ ounces) chicken broth or 1 ¾ cups Chicken Broth)

½ teaspoon fresh thyme or 1,14teaspoon dried thyme

½ teaspoon salt

1/8 teaspoon ground black pepper

½ cup heavy or whipping cream.

1. In 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until mushrooms are tender and begin to brown, about 15 minutes. Transfer to bowl.

2. In same Dutch oven, melt remaining 1 tablespoon butter over medium heat. Add onion and cook until tender and golden, about 10 minutes.

3. Stir in flour until blended; cook 1 minute. Gradually stir in water, broth, thyme, salt, pepper, and half of mushrooms; heat to boiling, stirring constantly.

4. Spoon half of mushroom mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture.

5. Return puree to clean Dutch oven; stir in cream and remaining mushrooms with their juice. Heat through (do not boil). Makes about 6 cups or 6 first-course servings.

Each serving: About 167 calories, 3g protein, 9g carbohydrate, 14g total fat (8g saturated), 43mg cholesterol, 548mg sodium.

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