Skinny Cream of Mushroom Soup
Ingredients
- 2 slices bacon, chopped
- 1 cup peeled and cubed potatoes
- ⅓ cup chopped onion
- 1 cup chopped assorted mushrooms
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups water
- ½ cup milk
- 1 sprig fresh thyme
- 1 ½ tablespoons all-purpose flour
- salt and coarsely ground black pepper to taste
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Instructions
- 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.
Source
Original recipe: View Original