Creamy Mushroom Soup
This creamy mushroom soup is the ultimate comfort food that warms both the body and soul. With rich, earthy flavors and a creamy texture, it's perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped Chopped
- 2 cloves garlic, minced Minced
- 16 oz mushrooms, sliced Any variety preferred
- 4 cups vegetable broth
- 1 teaspoon thyme (dried or fresh)
- 1 cup milk (or non-dairy alternative)
- 2 tablespoons all-purpose flour (or gluten-free alternative)
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.
- Add the minced garlic and sliced mushrooms. Cook until the mushrooms have released their moisture and are browned.
- Sprinkle in the flour, stirring to combine with the mushroom mixture, then slowly add the vegetable broth while stirring.
- Add thyme, salt, and pepper. Bring to a simmer and cook for about 10 minutes to let the flavors meld.
- Stir in the milk and continue to simmer for another 5 minutes. Adjust seasoning if needed.
- Blend the soup for a smoother texture if desired, using an immersion blender or a standard blender.
- Serve hot, garnished with fresh herbs or croutons.
Notes
Can use dried mushrooms by soaking them in warm water before using. For gluten-free, substitute flour with cornstarch. The soup freezes well; consume within 1 month for best texture.