Ingredients
Scale
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 g) unsalted butter
- 1 medium onion, diced (about 150 g)
- 2 cloves garlic, minced
- 8 oz (225 g) fresh mushrooms, sliced
- 4 cups (1 liter) vegetable or chicken broth
- 1/2 cup (120 ml) milk (or a plant-based alternative)
- 2 tablespoons (15 g) all-purpose flour (or cornstarch for a gluten-free option)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the oil and butter in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened and translucent.
- Add minced garlic to the pot and sauté for another minute until fragrant. Stir in sliced mushrooms and cook for about 5-7 minutes until browned.
- Sprinkle in the flour (or cornstarch), stirring to coat the mushrooms evenly. Cook for 2 minutes.
- Pour in the broth while stirring to ensure there are no lumps. Bring to a simmer and cook for about 10 minutes.
- Stir in the milk and season with salt and pepper to taste. For a thicker soup, simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days. To reheat, microwave or warm on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian