Total Time
35mins
Prep 15 mins
Cook 20 mins

To reduce the fat use low-fat evaporated milk, if you are not a garlic-lover then omit the garlic, I like to add it in, the equivelent amount of homemade chicken stock may be used in place of the canned, this recipe may easily be doubled :)

Ingredients Nutrition

Directions

  1. In a saucepan or pot heat butter over medium heat; add in onions, garlic and thyme, and cayenne saute for about 3 minutes.
  2. Add in mushrooms and saute until tender.
  3. In a small bowl combine 1 can of broth with the flour until smooth; add to the pot along with the remaining broth; bring to a boil and cook stirring for 2 minutes or until thickened.
  4. Reduce the heat to low and stir in the cream.
  5. Season with black pepper and simmer over low heat for 15 minutes.
  6. Mix in Parmesan cheese (if using) and heat through, then season with salt to taste.
Most Helpful

5 5

This is delicious! I did use the garlic and parmesan cheese! The garlic gives it so much wonderful flavor. I also used the full teaspoon of the black pepper - it really adds to the flavor as well. This is a keeper! Thanks for sharing.

5 5

Super yummy! I blended it with a hand blender and did not add the parmesan simply because I didn't have any. I made it with evap. milk....it is fantastic! Thank you for the recipe.

5 5

I also used evaporated milk. Very delicious!