Description
Learn how to make a delicious and creamy mushroom soup from scratch in just 30 minutes with this easy recipe. Perfect for a quick and satisfying meal!
Ingredients
- 10 oz (283 g) White button mushrooms
- 1 Small Yellow onion
- 1 teaspoon (5 ml) Extra Virgin Olive Oil
- 1/4 cup (30 g) Cornstarch
- 1 teaspoon dried oregano
- 5 cups (1.2 L) Vegetable broth
- 1 cup (240 ml) Milk (any fat content will do)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Chives for garnish
Instructions
- Chop the onion into small pieces.
- Tear or coarsely chop the mushrooms, then place them in a food processor. Blend until you have a mix of fine, small, and medium mushroom pieces for different textures, focusing on the finer ones. If using a small processor, blend in batches.
- If preparing ahead of time, keep the onions and mushrooms in separate containers in the refrigerator. Otherwise, proceed with cooking.
- Warm up a large pot and add olive oil. Toss in the chopped onion and stir, lowering the heat to medium to prevent burning.
- Add the processed mushrooms to the pot with the onions and cook them for 6-8 minutes, stirring occasionally.
- Season with salt and pepper, then pour in the vegetable broth.
- In a different bowl, combine the milk with cornstarch, whisking until smooth to form a slurry.
- Pour the milk and cornstarch mixture into the soup, stirring constantly as you bring it to a gentle boil until it thickens. Let it simmer for an additional 5 minutes.
- Serve the soup in bowls, garnishing with chives.
Notes
- For a richer texture, opt for whole milk or half-and-half instead of low-fat milk.
- Enhance the flavor by adding a splash of while cooking the mushrooms.
- Just before serving, add a touch of freshness by squeezing some lemon juice over the soup.
