Creamy Mushroom Soup
A delightful and comforting creamy mushroom soup, perfect for chilly nights or as an elegant dinner option. Quick and easy, ready in just 30 minutes.
Ingredients
Main Ingredients
- 8 oz Fresh mushrooms (cremini or button)
- 1 Onion, diced
- 2 cloves Garlic, minced
- 4 cups Vegetable or chicken broth
- 2 tbsp Olive oil or butter
- 2 tbsp Flour or gluten-free alternative (cornstarch)
- 1 cup Milk (or unsweetened almond milk for a lighter version)
- to taste Salt and pepper
- to taste Fresh herbs (thyme or parsley for garnish)
Instructions
Preparation
- Heat olive oil or butter in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, roughly 6-8 minutes.
- Sprinkle the flour (or cornstarch) over the mushrooms and mix well to coat.
- Gradually pour in the broth while stirring to prevent lumps from forming.
- Bring the mixture to a gentle simmer, allowing it to thicken for a few minutes.
- Add the milk, stirring until heated through. Season with salt and pepper to taste.
- For a creamy finish, use an immersion blender to purée the soup until smooth (or blend in batches in a regular blender).
- Serve hot, garnished with fresh herbs.
Notes
To store, allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days or freeze for up to a month. Thaw in the refrigerator overnight and reheat over low heat.