Ingredients
| 1 1/2 |
cups milk, nonfat, fluid |
| 4 |
cups water |
| 1 1/2 |
cups potato, baked, flesh |
| 21 |
ounces mushrooms |
| 1 |
tbsp flour |
| 1 |
tbsp canola oil |
| 1 |
celery stalk, large |
| 1/2 |
cup onion |
| 1 |
tbsp thyme, dried |
| 1 |
garlic clove |
| 1/2 |
tsp salt |
| 1/2 |
tsp pepper |
Directions
- In a large pot, gently cook the chopped onion, garlic, and celery in the oil for 3-5 min. Add the mushrooms and cook 3-5 minutes. (If using canned mushrooms, using the drained liquid as part of the water and add the mushrooms at the end)
- Dice the potatoes and add them, the thyme, and the water to the pot. Simmer about 10 minutes.
- Add the milk and sprinkle the flour in to thicken. Reduce heat and cook 3-5 minutes.
- Season with salt and pepper to taste.
Categories
Soup
|
