Description
This rich and creamy mushroom soup comes together in about 30 minutes and is perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 medium Diced Onion
- 2–3 cloves Garlic, minced
- 1 pound Sliced Mushrooms
- 2 tablespoons Flour
- 4 cups Broth (vegetable or chicken)
- 1 cup Whole Milk
- Salt & Pepper, to taste
Instructions
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion and cook for about 4-5 minutes until translucent.
- Include the minced garlic and stir until fragrant, about 1 minute.
- Toss in the sliced mushrooms and cook for 7-10 minutes until soft and liquid starts to evaporate.
- Sprinkle 2 tablespoons of flour over the mushrooms and stir to coat, cooking for another minute.
- Pour in 4 cups of broth while scraping the bottom of the pot, and bring to a simmer.
- Add in 1 cup of milk and simmer for another 5 minutes, seasoning with salt and pepper to taste.
- Blend if desired for a smoother texture or leave it chunky.
- Serve warm topped with fresh herbs or Parmesan cheese.
Notes
For a vegan version, substitute milk with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg