As I’ve mentioned before, my hubby is a fan of all things mushroom. Thus, when I was thinking of coming up with a meat-free soup for the cold weather, I decided that Cream of Mushroom should be first on the list! It came out well – hubby cleared his bowl. =)
So here’s a random CJ fact – I love raw mushrooms, but the moment they are cooked they disgust me. I can actually smell the chemical change happening while I cook them – one moment they smell good, and the next gross! Isn’t that weird? I wish this weren’t the case, because then I and my hubby, Mr. King of All Mushrooms, would actually agree on ONE food that we both like!
Anyway, now that I’ve revealed that the following soup would turn my stomach if I were called-upon to eat it myself, here’s my recipe. (WOW, what an appetizing recipe intro! LOL)
Spray saucepan with nonstick cooking spray, cook mushrooms over medium heat until mushrooms are tender. Remove mushrooms from saucepan and set aside. Heat 2 Tb of olive oil to saucepan and add flour, thyme, and onion powder. Cook and stir for several minutes, until flour mixture thickens to a mashed potatoes consistency and loses its “floury” smell. Slowly add milk and broth. (Doing this slowly stops the flour mixture from clumping up in the liquid.) Cook and stir until the soup thickens. Add the whole thing to the blender along with half of the mushrooms. Blend. Add back to the saucepan, along with the remainder of the mushrooms. Salt and pepper to taste.
P90x Nutrition Plan Servings:
1/2 of soup recipe provides 1/2 dairy, 1/2 fat, and 1 vegetable serving.
P.S. The olive oil and flour mixture is called a “roux” and is used to thicken soups and sauces. The longer you cook it, the darker the sauce becomes. I felt very gourmet when I learned that! =)
P.P.S. For you dairy folks, I bet this would be really good with Parmesan cheese added into it!