Carrot and Mushroom Soup

As fall approaches and pumpkin spice becomes the new oxygen, festive flavors are all around us. I find it interesting that my appetite tends to follow the trend of the season. During the fall season, I love to create dishes that include pumpkin, butternut squash, cream of mushroom, and smoked seasoning. One of my favorite fall memories includes curling up on the couch with a comfortable blanket and a big bowl full of creamy soup. For tonight’s meal, I will be creating a creamy soup with fresh carrots, mushrooms, onions, and seasoning. Serves 4 people.

 

Ingredients:

½ cup of fresh carrots (peeled and chopped)

1/3  cup of mushrooms

¼ cup of yellow onions (diced)

4 T flour

2 T olive oil

3 T butter

3 cups of chicken broth (low sodium)

2 cups of low fat milk

1 t fresh pepper

2 T dried parsley

¼ t garlic salt

Parmesan cheese to top

 

Steps:

  1. Wash and peel carrots and set aside
  2. On medium heat, combine olive oil and butter in a pan
  3. Sprinkle flour in mixture and whisk until smooth

*This is to create the roux

  1. In a deep pan, add chicken broth, milk and roux
  2. Add milk to thicken as needed
  3. Add carrots, onions and mushrooms and mix for 15 minutes
  4. And all other ingredients
  5. Mix until a creamy consistency is reached
  6. Pour into individual bowls
  7. Add cheese on top and enjoy!

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