- 2 slices bacon, chopped
- 1 cup peeled and cubed potatoes
- 1/3 cup chopped onion
- 1 cup chopped assorted mushrooms
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups water
- 1/2 cup milk
- 1 sprig fresh thyme
- 1 1/2 tablespoons all-purpose flour
- salt and coarsely ground black pepper to taste
- Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
- Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.
05/20/2018
recipepes.com
Skinny Cream of Mushroom Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
