Creamy Mushroom Soup

Creamy Mushroom Soup

INGREDIENTS

• -1/4 cup Crisco® Light Tasting Olive Oil
• -3 tablespoons chopped onion
• -1 small clove garlic
• -1/2 cup Pillsbury BEST® All Purpose Flour
• -1 teaspoon salt
• -1/4 teaspoon thyme or tarragon leaves, crushed
• -1/8 teaspoon pepper
• - Dash ground red pepper
• -3 1/2 cups chicken broth
• -1 pound fresh sliced mushrooms, any variety
• -1 cup milk or half and half
• -1 (12 oz.) can PET® Evaporated Milk

INSTRUCTIONS

HEAT oil in large saucepan. Stir in onion and garlic. Cook about 5 minutes or until onion is crisp-tender. Whisk in flour, salt, thyme, black pepper and red pepper.

WHISK in chicken broth slowly. Bring to boiling; cook 1 minute, stirring constantly. Stir in sliced mushrooms. Soup will be thick. Cook, covered, over low heat 30 minutes, stirring occasionally.

STIR in milks. Cook uncovered over low heat 5 to 10 minutes. Season to taste with salt and pepper.

To make this a vegetarian soup, substitute vegetable stock for chicken broth.

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