5 Star Mushroom Soup Recipe

HEALTHY MUSHROOM SOUP (NO CREAM) The clever …

WebJan 15, 2019 · Slice half of the mushrooms and roughly chop the other half. In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add …

Rating: 5/5(34)
1. Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
2. In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of 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 you like to serve the soup topped with saute' mushrooms).
3. Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
4. Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.

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Healthy Mushroom Soup A Southern Soul

WebJan 7, 2019 · Healthy Mushroom Soup. Author: Donya Mullins. Prep Time: 5 minutes. Cook Time: 40 minutes. Total Time: 45 minutes. Servings: 4. …

1. Melt butter in stock pot.
2. Add onion, carrot and celery cooking until translucent over medium heat.
3. Add minced garlic, mushrooms and thyme.
4. Cook for 5 minutes on medium low heat.

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Mushroom Soup (Light & Healthy) Slender Kitchen

WebOct 23, 2019 · Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes …

1. Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes until fragrant.
2. Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook for about 15 minutes or until the mushrooms are cooked through and lose most of their moisture.
3. Add the vegetable stock and bring to a simmer. Cook for 10 minutes. Add the nutmeg and season with salt and pepper to taste. If you want a thicker soup, stir in the corn starch mixed with equal parts cold water at this point.
4. Add the evaporated milk and skim milk. Bring to a simmer. This soup freezes great so consider making extra batches for later.

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