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Creamy Mushroom Soup

A rich and creamy mushroom soup made with wholesome ingredients, perfect for cozy dinners or sophisticated gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Mushrooms (cremini or button) Fresh varieties preferred; dried mushrooms should be soaked in warm water to rehydrate.
  • 1 medium Onion Diced
  • 2 cloves Garlic Minced
  • 2 tablespoons Flour Can substitute with cornstarch for gluten-free.
  • 4 cups Broth Vegetable or chicken broth.
  • 1 cup Milk Regular or plant-based milk can be used.
  • 2 tablespoons Olive oil For sautéing.
  • Salt and pepper To taste For seasoning.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onions and sauté until translucent.
  3. Toss in minced garlic and cook for a minute until fragrant.
  4. Add sliced mushrooms and cook until they’re tender, about 5-7 minutes.
  5. Sprinkle in flour, stirring to combine, and cook for another minute.
  6. Gradually pour in the broth, stirring to prevent lumps.
  7. Allow the soup to simmer for about 10 minutes.
  8. Stir in milk of choice and heat through.
  9. Adjust seasoning with salt and pepper.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For best texture, consume frozen soup within one month. Warm gently on the stove when reheating.