Creamy Mushroom Soup
Equipment
Ingredients
- 1 lb mushrooms
- 1 medium onion diced
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 tablespoon low sodium soy sauce
- 1/4 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- Salt and pepper to taste
Instructions
- Rinse the mushrooms to remove any dirt and pat dry with paper towels. Chop the mushrooms and, if desired, slice a few to use for garnish.
- In a large stockpot or dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes.
- Add the mushrooms, thyme, salt, and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if using for garnish).
- Stir in the second tablespoon of oil, add the flour, and cook, stirring constantly for about 30 seconds to a minute until the flour and liquid forms a thick paste.
- Add the vegetable broth and bring the mixture to a simmer. Stir to dissolve any remaining flour. Once simmering, reduce the heat to medium-low and add the milk.
- Simmer uncovered, stirring occasionally, for about 15-20 minutes.
- Transfer to a blender and blend to a creamy consistency. Once blended, return to the pot.
- Add the soy sauce and cook for a further minute. Taste and adjust seasoning, as necessary.
- Spoon the soup into bowls, garnish with the remaining mushrooms, if desired, and serve.
Nutrition
Calories: 175kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 637mgPotassium: 506mgFiber: 2gSugar: 8gVitamin A: 352IUVitamin C: 5mgCalcium: 86mgIron: 1mg
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