Description
A rich and creamy mushroom soup made with fresh ingredients.
Ingredients
Scale
- 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
- Fresh thyme (for garnish)
Instructions
- Heat the 2 tablespoons olive oil in a soup pot over medium-high heat.
- Sautee the 2 pounds fresh mushrooms (sliced) and 1 medium yellow onion (diced) for 8-10 minutes.
- Season with salt and pepper, 1 teaspoon Italian seasoning, and stir in the 2 cloves garlic (sliced).
- Pour in the 4 cups low-sodium broth and bring the soup to a boil.
- Reduce the heat to medium and cook for 25-30 minutes.
- Meanwhile, in a large jug, whisk the 2 tablespoons gluten-free flour blend with a bit of the milk until there are no visible lumps. Add in 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 in the milk mixture and return to medium heat.
- Cook for 5-6 minutes, stirring frequently, until the soup has thickened and is nice and creamy.
- Taste and adjust the seasonings, if needed.
- Garnish with fresh herbs of choice, like fresh thyme, parsley, or oregano.
Notes
- For a dairy-free option, substitute full-fat milk with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg