Description
This creamy mushroom soup is a warm, comforting hug in a bowl, loaded with savory mushrooms and garlic in a light, creamy base—ready in just 30 minutes.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
1. In a large pot, melt butter with olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook another minute.
2. Toss in sliced mushrooms and cook until they release juices and start to brown, about 8 to 10 minutes.
3. Sprinkle flour over the mixture and stir until everything is coated. Cook 1 to 2 minutes to remove raw flour taste.
4. Slowly pour in broth while stirring constantly to prevent lumps. Bring to a gentle simmer.
5. Lower the heat and add milk. Simmer another 5 minutes until thickened. Season with salt and pepper.
6. Ladle into bowls and garnish with fresh thyme.
Notes
Use an immersion blender for a smoother texture or keep it chunky for rustic charm.
Let mushrooms brown well for best flavor.
Add white wine while cooking for extra depth.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 5g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g