Mushroom Soup
A simple homemade mushroom soup made with fresh mushrooms, broth, milk, and cream. Smooth, mild, and ready in about 30 minutes.Fits vegetarian diets.
Ingredients
- ½ cup unsalted butter
- 1 large onionfinely chopped (or 2 small shallots)
- 1 clove garlicminced
- 1 lb mushroomssliced
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- ⅓ cup heavy cream
- 2 tbsp fresh parsleyfinely chopped
- Salt and black pepperto taste
Instructions
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Melt half of the butter in a large pot over medium heat. Add the onion and cook until soft.
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Add the garlic and cook briefly.
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Add the remaining butter and mushrooms. Cook for about 5 minutes.
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Sprinkle in the flour. Stir well.
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Slowly add the broth and milk while stirring.
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Bring to a gentle boil. Simmer for 5 minutes.
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Add the cream and parsley. Season with salt and pepper.
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You can blend the soup until smooth and add a few reserved mushroom slices back in at the end for texture.
Notes
Store leftovers in a sealed container in the fridge for up to 3 days.
Reheat gently on the stove over low heat or in the microwave, stirring
in between.You can freeze the soup for up to 2 months, but the texture may
change slightly because of the dairy.
Nutrition
Per serving (1)
- Calories
- 467 kcal
- Carbs
- 30 g
- Protein
- 8 g
- Fat
- 36 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 423 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/creamy-mushroom-soup/