Creamy Cremini Mushroom Soup

• 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

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

extravirgin olive oil, onion, thyme, cremini mushroom, allpurpose, chicken broth, sour cream, lowfat milk, salt, fresh ground black pepper, lemon juice, sherry

Taken from www.food.com/recipe/creamy-cremini-mushroom-soup-429254 (may not work)