• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound assorted fresh mushrooms (shitake, portobello, crimini), sliced

  2. 1/4 cup finely chopped onion

  3. 1 clove garlic, minced

  4. 3 tablespoons margarine or butter

  5. 4 teaspoons all-purpose flour

  6. 4 cups reduced-sodium chicken broth or chicken broth

  7. 1 1/2 cups whipping cream

  8. 2 teaspoons chopped fresh thyme

  9. Dash hot pepper sauce

  10. Carr's Table Water Crackers Baked with Roasted Garlic & Herbs

Instructions Jump to Ingredients ↑

  1. In large saucepan or Dutch oven cook mushrooms, onion and garlic in butter or margarine until vegetables are lightly browned. Stir in flour.

  2. Stir in broth. Cook and stir until boiling. Reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

  3. In blender container process mushroom mixture, half at a time, until smooth. Return all to saucepan. Stir in cream, thyme and pepper sauce. Cook and stir until heated through. Season to taste with salt and pepper. Garnish as desired. Serve with crackers.


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