Creamy Mushroom Soup: A Soul-Warming Delight!
Cream of mushroom: master this rich and velvety homemade soup. Perfect for a comforting meal, made with fresh ingredients in under an hour.
Ingredients
- 2 tablespoons olive oil
- 2 pounds fresh mushrooms, cleaned and sliced
- 1 medium yellow onion, diced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic, peeled and sliced
- 4 cups low-sodium broth (chicken, beef or vegetable)
- 1 ½ cups full-fat milk
- 2 tablespoons gluten-free flour blend
- 1 tablespoon fresh thyme, chopped
Instructions
- Heat 2 tablespoons olive oil in a soup pot over medium-high heat. Sauté 2 pounds sliced fresh mushrooms and 1 diced medium yellow onion for 8-10 minutes. Season with salt and pepper, 1 teaspoon Italian seasoning, and stir in 2 sliced garlic cloves.
- Pour in 4 cups low-sodium broth and bring the soup to a boil. Reduce heat to medium and cook for 25-30 minutes.
- Meanwhile, in a large jug, whisk 2 tablespoons gluten-free flour blend with a bit of the milk until smooth. Add the remaining 1 ½ cups full-fat milk and whisk until smooth.
- Once the soup is done cooking, puree with a hand-held blender until smooth.
- Add the milk mixture and return to medium heat. Cook for 5-6 minutes, stirring frequently, until the soup has thickened and is creamy.
- Taste and adjust seasonings as needed.
- Garnish with fresh thyme.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.