Creamy Mushroom Soup
This creamy mushroom soup is rich, comforting, and bursting with savory flavors, perfect for any meal.
Ingredients
Main Ingredients
- 8 oz Fresh mushrooms (button, cremini, or your favorite) Use a mix for added depth.
- 1 medium Onion, diced Adds sweetness to the flavor.
- 2 cloves Garlic, minced Enhances aroma and flavor.
- 4 cups Vegetable or chicken broth Use vegetable broth for vegetarian option.
- 2 tbsp Flour (or gluten-free alternative) Substitute with cornstarch for gluten-free.
- 1 cup Milk (or a non-dairy option) Can use almond milk or oat milk.
- 2 tbsp Butter or olive oil Use butter for richness or olive oil for a lighter option.
- 1 tsp Thyme, dried or fresh Adds herbal flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a large pot, melt butter or heat olive oil over medium heat.
- Add the diced onion and sauté until soft.
- Stir in minced garlic and cook until fragrant.
- Add chopped mushrooms and cook until they release their juices and reduce in size.
- Sprinkle flour over the mushrooms, stirring well to coat.
- Gradually add broth while stirring constantly to avoid lumps.
- Bring the mixture to a gentle simmer and add thyme, salt, and pepper.
- Once thickened, slowly stir in milk until the soup reaches your desired consistency.
- Simmer for a few more minutes, then taste and adjust seasonings. Enjoy!
Notes
Store leftover soup in an airtight container for 3-4 days. Can freeze for up to 1 month.