Description
Creamy mushroom soup embodies rich and savory flavors that satisfy the taste buds, making it perfect for both casual dinners and elegant occasions.
Ingredients
- 1 pound fresh mushrooms (button, cremini, or shiitake)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil or unsalted butter
- 1 cup milk (or a dairy-free alternative)
- 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
- Salt and pepper to taste
- Optional: fresh herbs for garnish (such as parsley or thyme)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Sauté the diced onion until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Introduce the chopped mushrooms. Season with salt and pepper, cooking until they release their moisture and soften, around 8 minutes.
- Sprinkle in the flour (or cornstarch) and mix well, allowing it to coat the mushrooms evenly. Cook for another minute to eliminate any raw flour taste.
- Gradually pour in the broth, stirring to combine. Bring to a simmer and cook for about 10 minutes.
- Stir in the milk, allowing the soup to heat through. Blend using an immersion blender for a smoother texture, if desired.
- Serve warm, garnished with fresh herbs.
Notes
Serve with crusty bread or a light salad for a complete meal. This soup can be frozen but is best consumed within one month for optimal texture.
