Creamy Gnocchi and Mushroom Soup

Ingredients:

• 2 tbsp. olive oil
• 8 cups/1 1/4 lb. mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1 stalk celery, diced
• 1 tbsp. each fresh chopped rosemary and thyme
• 2 tbsp. all-purpose flour
• 4 cups vegetable broth
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 8 oz. fresh gnocchi
• 1 cup 5% (light) cream
• 2 tbsp. chopped fresh chives
• 1 tbsp. lemon juice

Directions:

1. Heat 1 tbsp. oil in saucepan set over medium-high heat; cook mushrooms for about 5 minutes or until moisture has evaporated and mushrooms are browned. Transfer to bowl.
2. Heat remaining oil over medium-high heat; sauté garlic, onion, celery, rosemary and thyme for 3 to 5 minutes or until golden.
3. Stir in flour and cook for 1 minute. Whisk in vegetable broth, 4 cups water, salt and pepper. Return mushrooms to pan, reserving 1 cup for garnish.
4. Bring to boil; reduce heat, cover and simmer for 20 minutes. Using immersion blender, purée soup until smooth.
5. Add gnocchi; simmer for 2 to 3 minutes or until tender and heated through. Stir in cream and heat through for 1 minute.
6. Stir in reserved mushrooms, chives and lemon juice.

Tip: If mixed mushrooms are not available, use cremini or brown mushrooms.