Ingredients

• 1 pound fresh mushrooms
• 0.25 cups salted butter
• 4 greens onions , thinly sliced
• 3 cloves garlic , chopped
• 1 teaspoon chopped fresh lemon thyme leaves
• salt and ground white pepper to taste
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup light cream
• 1 sprig fresh lemon thyme leaves
• 1 tablespoon chopped fresh chives

Instructions

1. 1 Thinly slice mushroom caps; discard stalks.
2. 2 Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
3. 3 Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. 4 Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.

Nutrition per serving