Three Mushroom Soup

My parents love mushrooms and any chance we get to enjoy them, we do. In addition to other mushroom'-y type appetizers and sides, we'll be enjoying this soup on Thanksgiving Eve or save some to coat your tummy for turkey on Thanksgiving day!

Adapted from Family Circle
Ingredients:

• 1-2 tbsp light butter
• 1 1/2 lbs mixed mushrooms (I use shitake, baby bella, and oyster)
• 1 tbsp fresh thyme, chopped
• 3 tbsp flour
• 7 cups low-sodium chicken broth (or 7 cups water with 4 chicken bouillon cubes)
• 3/4 cup fat free sour cream
• 2 tsp salt
• 1/8 tsp pepper
• 1/4 fresh parsley, chopped

Directions:

• Melt butter in large soup pot. Add mushrooms and thyme and cook for 8 minutes or until mushrooms are tender. Then sprinkle in flour cooking for another 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir in sour cream, salt and pepper, and bring to a simmer, do NOT boil. Mix in parsley. (If you're serving the Green Bean and Sprout Casserole, save 2 cups of this soup.)