Mushroom Bisque

Ingredients 

• 8 ounces fresh button mushrooms (sliced about 2.5 cups)
• ½ cup butter (low sodium)
• 1 Tablespoon garlic (minced)
• 1/2 cup onion (diced)
• 2 Tablespoon all-purpose flour
• 2 cups chicken broth (low sodium/non GMO)
• 1/8 teaspoon ground dried thyme (to taste)
• 1/4 teaspoon salt (to taste)
• 1 teaspoon ground black pepper (to taste)
• 2 cups heavy cream (see alternatives)

Instructions 

• In a large pot melt the butter over medium heat.
• Stir in the sliced mushrooms, garlic, thyme, salt, pepper and onion.
• Cook stirring for about 5 minutes until the onions have softened and turned translucent. Reserve a few slices of cooked mushrooms for garnish.
• Add the flour to the mushroom mixture and cook for 2-3 minutes.
• Pour in the chicken broth to the mushroom mixture and bring it to a simmer stirring frequently.
• Simmer on low for 10 minutes.
• Use an immersion blender to puree the soup until it is smooth.
• Add the heavy cream, and stir to incorporate completely. Return the soup to low heat, bring it back to a simmer, and cook for five more minutes.
• Ladle into bowls, and garnish with reserved mushroom slices and fresh parsley or thyme leaves.

Recipe Notes

If you do not have an immersion blender, you can also use a blender to puree the soup in small batches.

Nutrition Information

Calories: 431kcal, Carbohydrates: 7g, Protein: 4g, Fat: 44g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 132mg, Sodium: 630mg, Potassium: 245mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1643IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 1mg