Best Ever Mushroom Soup
Cook Time: 28 minutes
Prep Time: 35 minutes
Total Time: 1 hour and 3 minutes
Description: This Best Ever Mushroom Soup is a simple yet heartwarming delight that will spoil your taste buds, leaving you with no desire to return to canned versions ever again! This cherished recipe was acquired during my school days and has been a staple in my culinary repertoire for years. I even had the pleasure of serving it to 15 ravenous sailors at sea, who devoured it with gusto!
This soup is virtually foolproof, offering a comforting consistency that’s easily adjustable. Don’t hesitate to be generous with the flour, and if the soup appears too thick, simply incorporate a bit more milk. Ensuring that the flour blends seamlessly into the mixture before adding any liquid is key to achieving a smooth texture.
When it comes to mushrooms, the choice is yours! Opt for closed cup, button, chestnut, oyster, or a medley of mixed mushrooms. Note that using darker gilled or flat mushrooms will result in a richer, deeper-hued soup.
Recipe Category: Lunch/Snacks
Keywords: Vegetable, European, Weeknight, Stove Top, Less than 4 Hours, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 395.9
- Fat Content: 30.1g
- Saturated Fat Content: 11g
- Cholesterol Content: 43.8mg
- Sodium Content: 473mg
- Carbohydrate Content: 22.5g
- Fiber Content: 1.1g
- Sugar Content: 9.2g
- Protein Content: 9.5g
Servings: 2
Ingredients:
- 8 small onions
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups mushrooms (cleaned and halved)
- 1 cup vegetable stock
- 2 cups milk
- 1/4 teaspoon salt (adjust to taste)
- Pepper (to taste)
Instructions:
- Begin by finely dicing the onions.
- Clean the mushrooms and halve them.
- In a large pot, melt the butter over medium heat.
- Add the diced onions to the pot and sauté them in the butter and oil for approximately 2 minutes until translucent.
- Introduce the halved mushrooms to the pot and continue cooking for an additional 4 minutes, allowing them to soften and release their flavorful juices.
- Sprinkle the flour evenly over the mushroom and onion mixture, stirring continuously to ensure that no lumps form.
- Gradually pour in half of the vegetable stock, stirring vigorously to incorporate the flour and create a thickened base.
- Once the mixture has thickened, pour in half of the milk while continuing to stir constantly.
- Alternate adding the remaining stock and milk, stirring between additions until all the liquid has been incorporated.
- Season the soup with salt and plenty of freshly ground pepper to enhance the flavors.
- Reduce the heat to low and allow the soup to simmer gently for approximately 20 minutes, allowing the flavors to meld together beautifully.
Recipe Notes:
- For a creamier consistency, feel free to use more milk as desired.
- Adjust the seasoning according to your taste preferences, adding additional salt and pepper if necessary.
- Garnish with fresh herbs such as parsley or chives for a burst of color and flavor.
Indulge in the warmth and richness of this Best Ever Mushroom Soup, perfect for a cozy lunch or a comforting snack any day of the week!
