Creamy Mushroom Soup (Better Than Store-Bought!)
This creamy mushroom soup is rich, earthy, and full of comforting flavour. Made from scratch with fresh mushrooms and thyme, it's an easy, one-pot meal that tastes far better than anything from a can.
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Ingredients
- 2 tbsp oil or butter (30g)
- 500 g mushrooms sliced (button, cremini, or a mix)
- 1 medium onion diced
- 1 pinch dried thyme or 1 tbsp fresh
- 2 tsp beef stock powder or substitute for vegetable stock
- ¼ cup plain flour for thickening
- 2 cups milk
- 1 cup cream
- salt and pepper to taste
- add extra milk if you like it thinner
Instructions
- In a large pot, heat oil or butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add mushrooms. Cook until mushrooms release their moisture and begin to brown, about 8–10 minutes.
- Sprinkle flour and thyme over the mushrooms, stir well, and cook for another minute.
- Pour in the milk while stirring with a whisk. Stir in beef stock powder.
- Bring to a simmer, stirring consistently. It is ready once it has thickened
- Once thickened, stir in the cream.
- Use an immersion blender to puree the soup to your desired texture (smooth or a bit chunky).
- Season with salt and pepper.
Servings: 5 servings
Cost: $10