Creamy Cremini Mushroom Soup - cooking recipe

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 large onion, chopped
1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
1 lb cremini mushroom, sliced
1/2 cup all-purpose flour
2 (14 ounce) cans low sodium chicken broth
1 cup reduced-fat sour cream
1 cup low-fat milk
1/4 teaspoon salt (or to taste)
fresh ground black pepper
lemon juice, to taste
dry sherry, to taste

Preparation

Heat oil in a Dutch oven or soup pot over low heat.
Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
Add in thyme and cook for 1 minute.
Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
Gradually whisk in broth, scraping up any flour that clings to the pan.
Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
Combine sour cream and milk; whisk into the mushrooms.
Season with salt and pepper; gently heat until the soup is hot but not boiling.
Just before serving, stir in lemon juice and sherry (if using).