Vegetarian Mushroom Soup
1 tablespoon butter
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt – used 1 teaspoon Salt
1/4 teaspoon pepper – ADDED 1/2 teaspoon cayenne
4 cups mushrooms, sliced
1 potato, peeled and diced – instead used 2 medium red potatoes skin on – Next time use two large
1/4 cup all-purpose flour
4 cups vegetable stock
1/4 cup light sour cream
1 green onion, chopped
Change Measurements: US | Metric
Directions:Prep Time: 15 minsTotal Time: 45 mins
1In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
2Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
3Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
4Top each serving with dollop of sour cream and sprinkle of green onion.
It really needed something more. Something to add some richness. Anyone have any tips or tricks that won’t add too many calories, and is vegetarian?