Categories: EatingWell, Main Dish, Soup

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
• 1 lb cremini mushroom, sliced
• 1/2 cup all-purpose flour
• 2 (14 ounce) cans low sodium chicken broth
• 1 cup reduced-fat sour cream
• 1 cup low-fat milk
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper
• lemon juice, to taste
• dry sherry, to taste

Directions

1. Heat oil in a Dutch oven or soup pot over low heat.

2. Add in onion; cook/stir until soft and translucent, about 5-7 minutes.

3. Add in thyme and cook for 1 minute.

4. Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.

5. Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.

6. Gradually whisk in broth, scraping up any flour that clings to the pan.

7. Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.

8. Combine sour cream and milk; whisk into the mushrooms.

9. Season with salt and pepper; gently heat until the soup is hot but not boiling.

10. Just before serving, stir in lemon juice and sherry (if using).

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